Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
- 6 cups chicken broth or bone broth
- 1 bay leaf
- 1–2 tbsp fresh lemon juice
- 2 tbsp fresh parsley or cilantro, chopped
- Optional: 1 cup cooked brown rice, quinoa, or cauliflower rice
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion for a few minutes until soft.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in carrots, celery, turmeric, cumin, and black pepper; cook for 1 minute to toast spices.
- Add chicken, broth, and bay leaf. Bring to a gentle boil.
- Reduce heat, cover, and simmer for 25–30 minutes until chicken is cooked through and vegetables are tender.
- Remove chicken, shred with two forks, and return to pot.
- Stir in lemon juice and fresh herbs. Add cooked rice, quinoa, or cauliflower rice if desired.
- Serve warm.
Notes
- Add a pinch of cayenne for heat.
- Stir in spinach or kale during the last few minutes for extra greens.
- Use rotisserie chicken to reduce cooking time.
- Replace some broth with coconut milk for a creamy version.
- Freezes well in individual portions for future meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
