Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 pound chicken breast, cooked and shredded
- 4 cups chicken broth
- 2 cups carrots, diced
- 2 cups celery, diced
- 1 cup kale, chopped
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion, garlic, and ginger. Sauté until onions are translucent.
- Stir in ground turmeric and cook for another minute.
- Add shredded chicken and chicken broth. Bring to a simmer.
- Add carrots, celery, and kale. Cook until vegetables are tender.
- Season with salt and pepper.
- Serve warm.
Notes
- For more flavor, add a squeeze of lemon juice before serving.
- Feel free to use leftover roast chicken for quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg