Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 4 cups chicken broth
- 1 tablespoon turmeric powder
- 1 teaspoon ground ginger
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup spinach, chopped
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until fragrant and translucent.
- Add chicken pieces and cook until lightly browned.
- Stir in turmeric and ginger, cooking for 1 minute.
- Pour in chicken broth and bring to a boil.
- Add carrots and celery; reduce heat and simmer for 20 minutes.
- Stir in spinach and cook until wilted, about 2 minutes.
- Season with salt and pepper to taste and serve hot.
Notes
- Feel free to add other vegetables like zucchini or peppers for variety.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Healthy
- Diet: Gluten-Free,Low-Carb,High-Protein
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 220 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg