Ingredients
• 1 tbsp olive oil or coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp turmeric powder (or 1-inch fresh turmeric, grated)
• ¼ tsp black pepper (boosts turmeric absorption)
• 1 lb (450g) boneless chicken breast or thighs, diced
• 6 cups low-sodium chicken broth
• 1 cup chopped carrots
• 1 cup chopped celery
• ½ cup sliced mushrooms (optional, for extra immunity)
• 1 cup kale or spinach, chopped
• 1 can (14 oz) coconut milk (full-fat for creaminess)
• Salt & lemon juice to taste
• Fresh cilantro or parsley, chopped (for garnish)
Instructions
- In a large pot over medium heat, warm olive oil. Sauté onion 4–5 minutes until soft.
- Add garlic, ginger, turmeric, and black pepper. Cook 1 minute, stirring constantly, to release flavors.
- Add chicken and cook 4–5 minutes until lightly browned.
- Pour in chicken broth, carrots, celery, and mushrooms (if using). Bring to a boil, then reduce heat and simmer 15 minutes.
- Stir in coconut milk and kale/spinach. Simmer 5–7 minutes more until greens are wilted and chicken is cooked through.
- Season with salt and a squeeze of fresh lemon juice for brightness.
- Serve hot, garnished with fresh cilantro or parsley.
✨ Great for cold days, recovery, or as a clean-eating staple!
💡 Make ahead: Flavors deepen overnight—store in the fridge up to 4 days or freeze.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 30 mins , Total Time : 45 mins , Servings : 4 , Calories : 320 per serving , Net Carbs: 14g , Fats: 20g , Protein: 24g