Ingredients
Scale
- 1 lb boneless chicken breasts or thighs
- 4 cups chicken broth
- 1 teaspoon ground turmeric
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon ground ginger
- Salt and pepper to taste
- Fresh parsley and lemon slices for garnish
Instructions
- In a large pot, heat a bit of oil over medium heat. Add chopped onion and garlic; cook until translucent.
- Add chicken to the pot, cooking until browned on all sides.
- Pour in chicken broth, then add turmeric, ginger, carrots, celery, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for 30 minutes or until chicken is cooked through and vegetables are tender.
- Remove chicken, shred it with forks, and return to the soup. Garnish with fresh parsley and lemon slices before serving.
Notes
- Adjust seasoning and spice levels to taste. This soup can be refrigerated for up to 3 days or frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten-Free, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg