Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 3 carrots, diced
- 2 celery stalks, chopped
- 1 teaspoon turmeric
- 1 teaspoon dried thyme
- 6 cups chicken or vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 cup cooked shredded chicken (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, carrots, and celery; cook until vegetables are softened, about 5 minutes.
- Stir in turmeric and thyme, cook for 1 minute.
- Add broth and diced tomatoes, bring to a boil. <li id="instruction-step-5"Reduce heat and simmer for 30 minutes to develop flavors.
- Add cooked chicken if using, season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- This soup is versatile; adapt with plant-based proteins for vegan versions.
- Can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Sauté, simmer
- Cuisine: Italian
- Diet: Low-fat, immune-boosting
Nutrition
- Serving Size: 1 bowl
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg