Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric powder
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup sliced carrots
- 1 cup chopped kale
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, cook until translucent.
- Stir in garlic, ginger, and turmeric; cook for 1 minute.
- Pour in chicken broth, bring to a boil.
- Add cooked chicken, carrots, and kale; simmer for 15 minutes.
- Season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- For an extra immune boost, add a squeeze of fresh lemon juice before serving.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Healthy
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg