Place a large pot on the stove over medium heat and add the olive oil. Let it warm for about 30–40 seconds until it becomes slightly fluid and glossy—avoid overheating or letting it smoke, as you want a gentle base for building flavor.

Add the chopped onion to the pot and stir to coat it in the oil. Cook for about 4–5 minutes, stirring occasionally, until the onion softens and turns slightly translucent. This step helps create a naturally sweet, flavorful base for the soup.

Stir in the minced garlic and cook for about 30–60 seconds, just until it becomes fragrant. Keep stirring during this step to prevent the garlic from burning, as burnt garlic can give the soup a bitter taste.

Add the chicken pieces to the pot and spread them out evenly. Let them cook for a few minutes, stirring occasionally, until they are lightly browned on the outside. They don’t need to be fully cooked at this stage—just sealed and slightly golden for better flavor.

Sprinkle the turmeric and black pepper over the chicken and stir well so everything is evenly coated. This helps the spices blend into the oil and chicken, enhancing both flavor and color throughout the soup.

Slowly pour in the broth, stirring as you go to lift any bits stuck to the bottom of the pot. Increase the heat slightly to bring the mixture to a gentle simmer—avoid a rapid boil to keep the chicken tender.

Add the sliced carrots to the pot and stir them in. Reduce the heat to low and let the soup simmer gently for about 15–20 minutes, allowing the flavors to develop and the carrots to become tender.

Add the fresh spinach and stir it into the hot soup. Let it cook for 2–3 minutes until it wilts down and blends into the broth without overcooking.

Taste the soup and adjust the seasoning with salt and black pepper as needed. Start with small amounts, stir well, and taste again until the flavor feels balanced and just right before serving.