Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 lemon, sliced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, garlic, and ginger until fragrant and translucent.
- Add turmeric and stir to coat the vegetables.
- Pour in chicken broth and bring to a boil.
- Add carrots, celery, salt, and pepper; reduce heat and simmer until vegetables are tender.
- Incorporate shredded chicken and cook for another 5 minutes.
- Serve hot, garnished with fresh parsley and lemon slices.
Notes
- You can use cooked chicken or rotisserie chicken for convenience.
- Adjust turmeric and seasoning to taste.
- For extra spice, add a pinch of chili flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Healthy, American
- Diet: Gluten-Free, Low-Carb, Paleo
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg