Ingredients
Scale
- 2 lbs chicken breast or thighs, boneless and skinless
- 1 tablespoon turmeric powder
- 1 teaspoon ginger, grated
- 3 carrots, chopped
- 2 celery stalks, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, garlic, carrots, and celery until tender, about 5 minutes.
- Add chicken and cook until lightly browned, about 5 minutes.
- Stir in turmeric, ginger, salt, and pepper.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer for 20-25 minutes until chicken is cooked through.
- Shred chicken with two forks and return to the soup.
- Garnish with fresh herbs before serving.
Notes
- For extra flavor, add a squeeze of lemon or a dash of cayenne pepper.
- This soup stores well and can be refrigerated for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Healthy, Anti-Inflammatory Polish
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg