Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup chopped carrots
- 1 cup chopped celery
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until translucent, about 5 minutes.
- Add garlic, turmeric, and ginger; cook for another minute.
- Pour in chicken broth and bring to a boil.
- Add shredded chicken, carrots, and celery.
- Reduce heat, cover, and simmer for 20 minutes.
- Season with salt and pepper, garnish with fresh cilantro, and serve hot.
Notes
- You can use cooked rotisserie chicken for convenience.
- Adjust spices to taste for more or less flavor.
- This soup keeps well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Healthy
- Diet: Low-carb, gluten-free
Nutrition
- Serving Size: 1 bowl (350ml)
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg