Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 6 cups chicken bone broth
- 2 carrots, diced
- 2 celery stalks, diced
- 1 leek, white and light green parts, sliced
- 1 lb boneless, skinless chicken thighs, shredded
- 1 tbsp fresh lemon juice
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, celery, leek, and carrot. Sauté 5–7 minutes until softened.
- Add garlic, ginger, turmeric, and cumin. Stir 1 minute until fragrant.
- Pour in broth and bring to a boil. Reduce heat and simmer 20 minutes.
- Add shredded chicken and cook 5 minutes more.
- Stir in lemon juice and cilantro.-season with salt and black pepper.
- Serve warm with extra black pepper for enhanced turmeric absorption.
Notes
- For extra richness, stir in 1 tbsp coconut milk before serving.
- Fresh turmeric can replace ground (use 1 tbsp grated).
- Black pepper is essential to boost curcumin absorption.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Stovetop
- Cuisine: Fusion Comfort
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 cup
- Calories: 165 Kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 45 mg
