Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup chopped carrots
- 1 cup chopped celery
- Salt and pepper to taste
- Fresh cilantro and lemon wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion and minced garlic until translucent.
- Add turmeric and ginger, cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil.
- Add shredded chicken, carrots, and celery, reduce heat, and simmer for 20 minutes.
- Season with salt and pepper to taste.
- Serve hot garnished with cilantro and lemon wedges.
Notes
- You can add other vegetables like spinach or zucchini for variety.
- This soup keeps well in the refrigerator for 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Healthy, Anti-Inflammatory
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 180 Kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg