👩🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Add chopped onion and celery; sauté for 5-7 minutes until softened and translucent.
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2
Stir in minced garlic, sliced carrots, dried thyme, oregano, and turmeric powder. Cook for another 2-3 minutes, allowing spices to become fragrant.
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3
Add chicken pieces to the pot, then pour in chicken broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
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4
Remove chicken from the pot and shred it using two forks. Return shredded chicken to the pot.
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5
If using pasta, increase heat to medium-high and bring soup back to a boil. Add pasta and cook according to package directions (typically 7-10 minutes) until al dente.
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6
If using frozen peas, stir them in during the last 2-3 minutes of cooking.
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7
Remove soup from heat. Stir in fresh chopped cilantro and optional lemon juice. Taste and adjust seasoning with salt and pepper as needed. Serve warm.
💡 Notes
For quicker prep, use pre-cooked shredded chicken. Add a splash of extra broth when reheating if the soup thickens too much, especially with pasta. This soup freezes well for up to 3 months.
🥗 Nutrition (per serving)
Calories
320 kcal
Protein
28g
Total Fat
10g
Saturated Fat
3g
Carbs
29g
Fiber
4g
Sugar
4g
Sodium
550mg
Cholesterol
70mg
