Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup diced carrots
- 1 cup chopped celery
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent.
- Stir in garlic, turmeric, and ginger, cook for 1 minute.
- Add chicken broth, carrots, celery, salt, and pepper. Bring to a boil.
- Reduce heat, add shredded chicken, and simmer for 20 minutes.
- Garnish with fresh parsley before serving.
Notes
- You can substitute fresh ginger for dried spice for a more intense flavor.
- This soup stores well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten-Free, Healthy
Nutrition
- Serving Size: 1 bowl (about 250 ml)
- Calories: 210 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg