Ingredients
Base and Aromatics
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
Vegetables
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup chopped kale or spinach
Protein and Liquids
- 6 cups chicken broth
- 2 cups cooked shredded chicken
Additional Flavoring
- Juice of 1/2 lemon
- Salt and black pepper to taste
Instructions
- Heat Olive Oil: Warm the olive oil in a large pot over medium heat to prepare the base for your soup.
- Sauté Onion: Add the diced onion and cook until softened and translucent, about 3-4 minutes, to build flavor.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Add Spices and Vegetables: Mix in the ground turmeric, sliced carrots, and celery, stirring well to coat the vegetables in the spices.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 to 20 minutes, allowing the flavors to meld and the vegetables to soften.
- Add Chicken and Greens: Incorporate the cooked shredded chicken and chopped kale or spinach, cooking for an additional 5 minutes until heated through and greens have wilted.
- Finish with Lemon and Seasoning: Stir in the fresh lemon juice, then season with salt and black pepper to taste. Serve the soup warm for best flavor and nourishment.
Notes
- Add a pinch of black pepper to enhance turmeric absorption, improving the soup’s anti-inflammatory benefits.
- Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
- You can substitute kale with spinach or other leafy greens as per preference.
- Use low-sodium chicken broth if you want to control the salt content more precisely.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy / American
- Diet: Gluten Free
