Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground turmeric
- 6 cups low-sodium chicken broth
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 cup kale or spinach, chopped
- Salt to taste
- Fresh lemon juice (optional)
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Sauté the chopped onion for about 3-4 minutes until soft.
- Add minced garlic and grated ginger; cook for an additional minute.
- Stir in ground turmeric and mix well.
- Add chicken and pour in the broth; bring to boil, then simmer covered for about 30 minutes.
- Shred the cooked chicken and return it to the pot.
- Add sliced carrots and chopped celery; cook for another 10-15 minutes until tender.
- Incorporate chopped greens and cook until wilted.
- Season with salt to taste before serving hot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg