Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 thumb-sized piece fresh ginger, grated
- 1 teaspoon turmeric powder
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup carrots, sliced
- 1 cup celery, sliced
- Salt to taste
- Fresh cilantro for garnish
- Juice of 1 lemon
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, garlic, and ginger until fragrant and translucent.
- Add turmeric and black pepper, cook for another minute.
- Pour in chicken broth and bring to a boil.
- Add carrots, celery, and shredded chicken. Reduce heat and simmer for 20 minutes.
- Season with salt, then stir in lemon juice.
- Serve hot, garnished with fresh cilantro.
Notes
- You can substitute cooked turkey or use plant-based chicken alternatives.
- For a creamier texture, add a splash of coconut milk before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Healthy, American
- Diet: Gluten-Free, Low-Carb, High-Protein
Nutrition
- Serving Size: 1 bowl (roughly 1.5 cups)
- Calories: 220 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg