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
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté the chopped onion for 3-4 minutes until translucent.
- Add minced garlic and grated ginger; cook for an additional minute.
- Stir in turmeric, cumin, and black pepper; coat the onions well.
- Add chicken and pour in the chicken broth; bring to a boil.
- Lower the heat and simmer for 30 minutes until chicken is cooked through.
- Shred the cooked chicken and return it to the pot.
- Add sliced carrots and chopped celery; cook until tender (10-15 minutes).
- Stir in chopped greens; cook until wilted (3-5 minutes).
- Season with salt and serve hot with fresh cilantro and optional lemon juice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Simmering
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg