Protein & Base:
1 lb (450g) boneless skinless chicken breasts or thighs (can also use leftover roasted chicken)
1 tbsp olive oil or avocado oil
1 small yellow onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated (or 1 tsp ground)
1 tsp ground turmeric
½ tsp ground black pepper
½ tsp ground cumin
¼ tsp cayenne (optional for spice)
6 cups chicken bone broth (or regular low-sodium chicken broth)
Vegetables:
2 carrots, sliced
2 celery stalks, sliced
1 cup chopped kale or spinach
1 zucchini, diced
1 cup cauliflower florets or small broccoli pieces
Extras (optional):
Juice of ½ lemon (for brightness)
1 tbsp apple cider vinegar (supports digestion)
Fresh parsley or cilantro for garnish
Cooked quinoa or brown rice (for extra fiber & carbs)
Instructions:
1. Sauté Aromatics:
In a large soup pot, heat oil over medium heat.
Add diced onion and sauté for 3–4 minutes until translucent.
Add garlic, ginger, turmeric, cumin, black pepper, and cayenne. Stir and cook for 1–2 minutes until fragrant.
2. Add Chicken & Broth:
Add whole chicken breasts or thighs to the pot.
Pour in chicken broth. Bring to a boil, then reduce to a simmer.
Cover and simmer for 20 minutes or until chicken is fully cooked and tender.
3. Shred Chicken:
Remove chicken from the pot and shred with two forks.
Return shredded chicken to the pot.
4. Add Vegetables:
Add carrots, celery, zucchini, and cauliflower.
Simmer for another 10–15 minutes until veggies are tender.
Stir in kale or spinach during the last 2–3 minutes.
5. Season & Finish:
Stir in lemon juice and apple cider vinegar.
Taste and adjust seasoning with salt and more pepper if needed.
To Serve:Serve hot with a sprinkle of fresh parsley or cilantro.
Optional: add cooked quinoa or rice to make it heartier.
