Ingredients
Protein
- 1 lb chicken breast or thighs
Vegetables & Aromatics
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 carrot, sliced
- 1 cup spinach or kale
Liquids & Fats
- 1 tbsp olive oil
- 4 cups chicken broth
- Juice of 1 lemon
Seasonings
- Salt & pepper to taste
Instructions
- Prepare aromatics: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and grated ginger, sautéing until fragrant and translucent, about 3-4 minutes.
- Add chicken and broth: Place the chicken breast or thighs into the pot and pour in the chicken broth. Bring to a gentle simmer over medium heat.
- Simmer with vegetables: Add sliced carrot to the pot. Let the soup simmer for 15–20 minutes, or until the chicken is fully cooked and tender.
- Shred chicken and finish soup: Remove the chicken pieces, shred them using two forks, and return the shredded meat to the pot. Stir in the lemon juice and add the spinach or kale.
- Final simmer and serve: Simmer the soup for an additional 2–3 minutes until the greens are wilted and flavors meld together. Season with salt and pepper to taste. Serve warm.
Notes
- Add turmeric to enhance anti-inflammatory benefits and deepen flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup / Main
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten Free
