Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 inch fresh ginger, grated
- 1 teaspoon turmeric powder
- 4 cups chicken broth
- 2 chicken breasts, cooked and shredded
- 2 carrots, diced
- 2 celery stalks, diced
- Salt and pepper to taste
- Fresh coriander for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, cook until translucent.
- Stir in garlic, ginger, and turmeric, cook for another minute.
- Pour in chicken broth and bring to a boil.
- Add carrots and celery, simmer until tender.
- Stir in cooked shredded chicken and season with salt and pepper.
- Simmer for 10 minutes to allow flavors to meld.
- Serve hot garnished with fresh coriander.
Notes
- You can substitute cooked turkey or tofu for the chicken.
- Add a splash of lemon juice for extra brightness.
- Ensure chicken is cooked thoroughly before shredding.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American / Asian fusion
- Diet: Gluten-Free, Healthy
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 180 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg