Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup spinach or kale
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Stir in minced garlic, turmeric, and cumin; cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil.
- Add shredded chicken, carrots, and celery; simmer for 20 minutes until vegetables are tender.
- Stir in spinach or kale; cook for another 2 minutes until wilted.
- Season with salt and pepper to taste, garnish with herbs, and serve hot.
Notes
- You can use leftover cooked chicken or poach chicken breasts for fresh meat.
- Adjust turmeric and spice levels to taste.
- For added creaminess, stir in a splash of coconut milk before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Sautéing, Simmering
- Cuisine: Comfort Food, Healthy
- Diet: Dairy-Free, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg
