Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup carrots, sliced
- 1 cup celery, sliced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and ginger; sauté until fragrant.
- Stir in turmeric and cook for 1 minute.
- Add chicken broth, carrots, celery, salt, and pepper; bring to a boil.
- Reduce heat and simmer until vegetables are tender.
- Stir in shredded chicken and cook for another 5 minutes.
- Garnish with fresh parsley before serving.
Notes
- Use rotisserie chicken for convenience.
- Adjust seasoning as needed.
- This soup keeps well in the refrigerator for 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Healthy, Comfort Food
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal Kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 55 mg