Ingredients:
2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 large carrot, sliced
2 celery stalks, sliced
1 tsp ground turmeric
1/2 tsp ground ginger
1/2 tsp ground cumin
1/4 tsp ground black pepper
6 cups chicken broth
2 cups cooked chicken, shredded
1 cup chopped kale or spinach
1/2 cup cooked quinoa or rice (optional)
1 lemon, juiced
Salt to taste
Fresh parsley for garnish
Instructions:
Sauté Vegetables:
Heat olive oil in a large pot over medium heat.
Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
Add the sliced carrot and celery, cooking for another 5 minutes until they begin to soften.
Add Spices:
Stir in the ground turmeric, ginger, cumin, and black pepper.
Cook for about 1 minute until the spices become fragrant.
Add Broth and Chicken:
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat and let it simmer for about 10 minutes.
Combine Ingredients:
Add the shredded cooked chicken and chopped kale or spinach to the pot.
If using, add the cooked quinoa or rice.
Simmer for another 5-10 minutes until the greens are wilted and the soup is heated through.
Finish and Serve:
Stir in the lemon juice and add salt to taste.
Garnish with fresh parsley before serving.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4-6
Enjoy