Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground turmeric
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 6 cups low-sodium chicken broth
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 cup kale or spinach, chopped
- Salt to taste
- Fresh lemon juice (optional)
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion for 3–4 minutes until soft.
- Add minced garlic and grated ginger; cook for an additional minute.
- Stir in turmeric, cumin, and black pepper until well combined.
- Add chicken and pour in chicken broth; bring to a boil.
- Reduce heat to simmer and cover; cook for about 30 minutes.
- Remove chicken, shred with forks, and return to the pot.
- Stir in carrots and celery; cook for another 10–15 minutes until tender.
- Add chopped kale or spinach and cook until wilted.
- Season with salt; serve hot garnished with cilantro and lemon juice if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Simmering
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 3g
- Sodium: 590mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg