A comforting soup often made in Iraqi home kitchens, prepared by cooking bone-in chicken in a base of onions and garlic sautéed with turmeric, cumin, and red pepper flakes. Fresh ginger and lemon juice add brightness alongside the warming spices.
Place the bone-in chicken thighs in a wide pot and cover with water. When it boils, skim off the foam from the surface, then simmer until the chicken pulls easily away from the bones.
In a separate pot, sauté the onion in olive oil until translucent. Add the garlic, fresh ginger, turmeric, cumin, and red pepper flakes; sauté for 1 more minute. Add the tomato paste and mix well.
Strain the chicken cooking liquid into the sautéed mixture and simmer over low heat for another 10 minutes so the flavors can meld.
Remove the cooked chicken from the bones, shred it by hand, and return it to the soup. Season with salt and black pepper.
Remove the soup from the heat, stir in the lemon juice, and serve with chopped parsley.
Skim off the foam that rises while the chicken cooks, or the soup may turn cloudy. Add the lemon juice just before serving; adding it earlier can make the tartness overpowering.
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