Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp ground turmeric
- 1 tsp ground cumin
- 4 cups low-sodium chicken broth
- 2 boneless, skinless chicken thighs, shredded
- 2 carrots, sliced
- 2 celery stalks, diced
- 1 lemon, juiced
- Salt & black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 3–4 minutes.
- Add garlic, ginger, turmeric, and cumin; cook 1 minute until fragrant.
- Pour in broth, add carrots and celery. Bring to boil, then reduce to simmer for 15 minutes.
- Add shredded chicken, simmer 5 more minutes.
- Stir in lemon juice, season with salt and black pepper.
- Serve hot, garnished with parsley.
Notes
- For extra creaminess, add 1/4 cup coconut milk at the end.
- Black pepper enhances turmeric absorption — do not skip!
- Store in fridge up to 4 days or freeze for 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Fusion
- Diet: Gluten-Free
Nutrition
- Serving Size: 1.5 cups
- Calories: 185 Kcal
- Sugar: 4 g
- Sodium: 390 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 45 mg
