Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric (or 1 tablespoon fresh turmeric, grated)
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 6 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 2 cups carrots, sliced
- 1 cup celery, sliced
- 1 cup kale or spinach, chopped
- Salt to taste
- Juice of 1 lemon (for serving)
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, and grated ginger, and sauté for 3–4 minutes until the onion is translucent and fragrant.
Step 2: Add Spices and Broth
Stir in the turmeric, cumin, and black pepper, and cook for 1–2 minutes to enhance the flavors. Add the chicken broth and bring to a simmer.
Step 3: Add Vegetables and Chicken
Add the sliced carrots and celery and simmer for about 10 minutes, or until the vegetables are tender. Stir in the shredded chicken and chopped kale (or spinach), and cook for 5 more minutes until the greens are wilted.
Step 4: Season and Serve
Taste the soup and add salt as needed. Ladle the soup into bowls, drizzle with fresh lemon juice, and garnish with parsley or cilantro.
- Prep Time: 15
- Cook Time: 30