Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 4 cups chicken broth
- 2 cups cooked chicken breast, shredded
- 2 carrots, diced
- 2 celery stalks, sliced
- 1 cup spinach leaves
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Stir in turmeric and cumin, cook for 1 minute until fragrant.
- Add chicken broth, carrots, and celery, bring to a boil.
- Reduce heat and simmer for 15 minutes until vegetables are tender.
- Add shredded chicken and spinach, cook for 5 more minutes.
- Season with salt and pepper, garnish with fresh herbs before serving.
Notes
- For a creamier texture, blend a portion of the soup before returning to the pot.
- You can substitute chicken with tofu for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Healthy, Comfort Food
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 Kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg