Ingredients
2 cups cooked chicken, shredded
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground black pepper
1 teaspoon paprika (smoked if you have it)
1 cup carrots, sliced
1 cup celery, chopped
1 cup zucchini or sweet potato, diced
6 cups chicken broth
Juice of ½ lemon
Salt to taste
Fresh parsley or cilantro for garnish
Instructions
Sauté the aromatics
Heat olive oil in a pot over medium heat. Add onion and cook until soft (about 3–4 minutes).
Stir in garlic and ginger and cook 30 seconds until fragrant.
Bloom the spices
Add turmeric, cumin, paprika, and black pepper. Stir for 1 minute so the spices release their flavor.
Build the soup
Add carrots, celery, zucchini (or sweet potato), and chicken broth. Bring to a gentle boil.
Simmer
Reduce heat and let simmer for about 15–20 minutes until vegetables are tender.
Add chicken & finish
Stir in shredded chicken and simmer another 5 minutes.
Add lemon juice and salt to taste.
Serve
Garnish with fresh parsley or cilantro and enjoy warm.
💛 Why It’s So Good for You
Turmeric + black pepper → powerful anti-inflammatory combo
Ginger & garlic → immune-boosting
Light, clean broth → easy on digestion
Perfect when you’re feeling run-down or just want a cozy, healing bowl.