Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric powder
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup spinach leaves
- Salt and pepper to taste
- Lemon wedges and fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, and ginger; sauté until fragrant.
- Stir in turmeric and cook for 1 minute.
- Add chicken broth, carrots, and celery; bring to a boil.
- Reduce heat and simmer for 20 minutes until vegetables are tender.
- Add cooked chicken and spinach; cook until heated through.
- Season with salt and pepper; serve garnished with herbs and lemon wedges.
Notes
- You can substitute leftover turkey or cooked chicken for convenience.
- Adjust the turmeric to taste for a more intense flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stove Top
- Cuisine: Healthy & Comforting
- Diet: Gluten-Free, Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 210 Kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg