Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground turmeric
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 6 cups low-sodium chicken broth
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 cup kale or spinach, chopped
- Salt to taste
- Fresh lemon juice (optional, for serving)
- Fresh cilantro, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft.
- Stir in the minced garlic and grated ginger; cook for an additional minute until fragrant.
- Add ground turmeric and stir to coat the onions.
- Place chicken in the pot and pour in chicken broth; bring to a boil then reduce to a simmer. Cover and cook for about 30 minutes.
- Remove chicken to shred it with two forks before returning it to the pot.
- Add carrots and celery; cook for an additional 10-15 minutes until tender.
- Stir in kale or spinach and cook for another 3-5 minutes until wilted.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: About 1.5 cups (360g)
- Calories: 290
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg