Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 tablespoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ginger, grated
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup carrots, sliced
- 1 cup celery, sliced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, sauté onions and garlic until translucent.
- Add chicken breasts and cook until lightly browned.
- Pour in chicken broth and bring to a boil.
- Stir in turmeric, cumin, ginger, salt, and pepper.
- Add carrots and celery, reduce heat, and simmer for 20 minutes.
- Remove chicken, shred it, then return to the soup.
- Garnish with fresh parsley and serve hot.
Notes
- Adjust spices according to taste for milder or more robust flavors.
- Use fresh ginger for a stronger anti-inflammatory effect.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Healthy
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg