Description
A wholesome, healing soup made with lean chicken, fresh vegetables, ginger, turmeric, and lemon. Light yet comforting, this nutrient-packed recipe is perfect for when you want something cosy, anti-inflammatory, and low-calorie.
Ingredients
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1 tbsp (15 ml) olive oil
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1 lb (450 g) boneless, skinless chicken breast, diced
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1 medium onion, chopped
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2 cloves garlic, minced
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1 tbsp (6 g) fresh ginger, grated
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2 medium carrots, sliced
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2 stalks celery, chopped
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1 small zucchini, chopped
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1 tsp (2 g) ground turmeric
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1/2 tsp (1 g) ground cumin
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1/4 tsp (0.5 g) black pepper
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6 cups (1.5 L) low-sodium chicken broth
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1 cup (150 g) green beans, chopped
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Juice of 1 lemon
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Salt, to taste
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Fresh parsley or cilantro, chopped (for garnish)
Instructions
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Heat olive oil in a large pot over medium heat. Add diced chicken and cook until lightly browned. Remove and set aside.
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In the same pot, sauté onions, garlic, and ginger for 2–3 minutes until fragrant.
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Add carrots, celery, zucchini, turmeric, cumin, and black pepper. Cook 3–4 minutes.
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Return chicken to the pot. Pour in chicken broth and bring to a boil.
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Reduce heat, cover, and simmer for 20–25 minutes until vegetables are tender.
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Add green beans and cook 5 minutes more.
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Stir in lemon juice, adjust salt to taste, and garnish with herbs before serving.
Notes
Use chicken thighs instead of breasts for richer flavor.
Add spinach or kale at the end for extra greens.
Can substitute chickpeas or white beans for a vegetarian version.
Freezes well—add lemon juice after reheating for best flavour.
Works in a slow cooker (6–7 hours on low).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop (or Slow Cooker option)
- Cuisine: American / Fusion