Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon turmeric powder
- 1 teaspoon ground ginger
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 2 carrots, sliced
- 1 celery stalk, sliced
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Add garlic, turmeric, and ginger; cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil.
- Add carrots, celery, salt, and pepper; reduce heat and simmer for 15 minutes.
- Stir in shredded chicken and cook for another 5 minutes until heated through.
- Serve hot, garnished with fresh parsley.
Notes
- Adjust seasoning to taste. Add more spices for extra flavor.
- Best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Healthy, Asian-inspired
- Diet: Gluten-free, Low-carb, High-protein
Nutrition
- Serving Size: 1 bowl (approx. 250ml)
- Calories: 220 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg