Ingredients
Scale
- 1 lb chicken breasts or thighs, diced
- 4 cups chicken broth
- 1 tablespoon turmeric powder
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic; sauté until translucent.
- Stir in turmeric powder and black pepper, cooking for 1 minute to release flavors.
- Add diced chicken and cook until slightly browned.
- Pour in chicken broth and add carrots and celery.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes.
- Garnish with fresh parsley before serving.
Notes
- You can add ginger for extra anti-inflammatory benefits.
- This soup is customizable with your favorite vegetables.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Healthy
- Diet: Gluten-Free, Low-Carb, Kid-Friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 210 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg