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Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon ground turmeric (or 2 tablespoons fresh turmeric, grated)
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 4 cups chicken broth (low sodium)
- 2 cups water
- 1 cup coconut milk (optional for creaminess)
- 1 cup kale or spinach, chopped
- 1 teaspoon ground black pepper
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt to taste
- Fresh cilantro for garnish (optional)
- Lemon wedges for serving (optional)
Instructions:
- Cook the Chicken:
- Heat the olive oil in a large pot over medium heat.
- Add the chicken breasts or thighs and cook for 6-8 minutes per side, or until the chicken is cooked through.
- Remove the chicken from the pot and set it aside to cool. Once cooled, shred the chicken into bite-sized pieces.
- Sauté Vegetables:
- In the same pot, add the diced onion and sauté for about 3-4 minutes until softened.
- Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Add Turmeric & Spices:
- Stir in the ground turmeric, black pepper, cumin, and coriander. Let the spices bloom in the hot oil and onions for about 1 minute to release their flavors.
- Simmer the Soup:
- Add the sliced carrots, celery, chicken broth, and water to the pot.
- Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes, allowing the vegetables to become tender.
- Add Shredded Chicken and Greens:
- Return the shredded chicken to the pot along with the chopped kale or spinach. If you’re using coconut milk, stir it in now for extra creaminess.
- Simmer for an additional 5 minutes until the greens are wilted and everything is well combined.
- Season and Serve:
- Taste the soup and adjust the seasoning with salt and pepper as needed.
-
Serve the soup hot, garnished with fresh cilantro and a squeeze of lemon juice for a bright, zesty finish.
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