Ingredients
Vegetables & Aromatics
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 carrot, sliced
- 2 celery stalks, chopped
- 1 zucchini, chopped
Protein & Liquids
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
Spices & Garnish
- 1 tsp turmeric or ginger (optional)
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a pot over medium heat. Add chopped onion, minced garlic, sliced carrot, and chopped celery. Sauté until the vegetables have softened and the onions become translucent, about 5-7 minutes.
- Add Vegetables and Chicken: Stir in chopped zucchini and shredded cooked chicken. Pour in the chicken broth and mix well to combine all the ingredients.
- Simmer Soup: Bring the soup to a boil, then reduce heat to low and let it simmer gently for 15 to 20 minutes. This allows the flavors to meld and the vegetables to become tender.
- Season and Spices: Stir in turmeric or ginger if using, which adds a detoxifying and warming element. Season the soup with salt and freshly ground black pepper according to your taste.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve the soup warm for a comforting, healthy meal.
Notes
- Add a squeeze of fresh lemon juice before serving for extra brightness and freshness.
- Include additional leafy greens like spinach or kale during the last 5 minutes of simmering for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
