Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 6 cups chicken broth
- 1 tablespoon turmeric powder
- 1 teaspoon ground ginger
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup chopped kale or spinach
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro and lime for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; sauté until tender.
- Add chicken breasts and cook until lightly browned.
- Pour in chicken broth and bring to a boil.
- Reduce heat and stir in turmeric, ginger, salt, and pepper. Simmer for 20 minutes.
- Remove chicken, shred with two forks, then return to the pot.
- Add kale and cook for another 5 minutes until greens are wilted.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
- Can be stored in an airtight container in the fridge for up to 3 days.
- Great for making ahead and reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Healthy, Comfort Food
- Diet: Gluten-Free, Whole30 Optional
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 220 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 50mg