Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon turmeric powder
- 1 teaspoon black pepper
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups chicken broth
- 1 tablespoon olive oil
- Salt to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, carrots, and celery. Sauté until vegetables are tender.
- Season chicken breasts with turmeric, black pepper, and salt. Add to the pot and cook until browned on both sides.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer for 20 minutes until chicken is cooked through.
- Shred the cooked chicken and return it to the soup.
- Garnish with fresh parsley before serving.
Notes
- Use fresh herbs for added flavor.
- Adjust turmeric for a more intense flavor.
- For a thicker soup, blend a portion of the cooked vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Healthy
- Diet: Gluten-Free, Low-Carb, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg