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)
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Sauté chopped onion for 3-4 minutes until soft.
- Add minced garlic and grated ginger; cook for another minute.
- Stir in turmeric, cumin, and black pepper until well combined.
- Add chicken to the pot with the broth and bring to a boil.
- Reduce heat to simmer; cover and cook for about 30 minutes until chicken is cooked through.
- Shred the chicken using two forks before returning it to the pot.
- Incorporate sliced carrots and chopped celery; cook for an additional 10-15 minutes.
- Stir in chopped kale or spinach; cook until wilted (about 3-5 minutes).
- Season with salt as needed; serve hot garnished with cilantro and a squeeze of lemon juice if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 560mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg