NUTRITION

SERVINGS

INGREDIENTS

1 tbsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

1 tbsp fresh ginger

2 cloves garlic

1 tsp ground turmeric

5 oz chicken breast

0.5 cup chickpeas

3 cups low-sodium vegetable broth

1 cup kale

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

  Heat the extra virgin olive oil in a large heavy-bottomed pot over medium heat, then add the diced onion, carrots, and celery, sautéing until the onions are translucent and fragrant.

• 2

  Stir in the freshly minced garlic, grated ginger, and ground turmeric, allowing the spices to bloom for about one minute until the kitchen smells aromatic.

• 3

  Add the diced chicken breast to the pot, searing the pieces for 3-4 minutes until they are golden-brown on all sides.

• 4

  Pour in the low-sodium vegetable broth and the rinsed chickpeas, bringing the liquid to a gentle boil before reducing the heat to low.

• 5

  Cover the pot and let the soup simmer for 15-20 minutes, allowing the flavors to meld and the chicken to cook through completely.

• 6

  Remove the lid and stir in the chopped kale, letting it wilt into the hot broth for 2-3 minutes until it turns a bright, vibrant green.

• 7

  Finish the soup by seasoning with sea salt, black pepper, and a bright squeeze of fresh lemon juice to balance the earthy turmeric.