Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 1 teaspoon turmeric powder
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 2 carrots, diced
- 2 celery stalks, diced
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, sauté until translucent.
- Stir in garlic, ginger, and turmeric, cook for 1 minute.
- Add carrots, celery, and chicken broth; bring to a boil.
- Reduce heat and simmer for 20 minutes until vegetables are tender.
- Stir in shredded chicken, season with salt and pepper.
- Garnish with fresh herbs before serving.
Notes
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- Adjust turmeric and spices to taste for a brighter or milder flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Healthy
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 180 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg