🥣 Turmeric Chicken Soup 🥣

🌟 A spoonful of comfort; a bowl of health! Perfect for a cozy night in or a nutritious family dinner! 🌟 

🍽️ Ingredients 🍽️
- 6 cups chicken broth
- 1 cup spinach or kale, chopped
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 2 cups cooked chicken, shredded or use raw chicken breast, diced
- 1 tablespoon olive oil
- 1/2 cup quinoa or brown rice (optional, for heartiness)
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 tablespoon fresh ginger, grated
- Juice of 1 lemon
- Salt to taste
- Fresh parsley or cilantro, chopped (optional, for garnish)

🧑‍🍳 Directions 🧑‍🍳
1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 5-7 minutes until softened. Mix in the minced garlic and grated ginger, sautéing for another minute until fragrant.
2. Stir in the turmeric, cumin, and black pepper, cooking for 1 minute to release the flavors.
3. Pour in the chicken broth and add the chicken. If using raw chicken, bring the soup to a boil then simmer for 15-20 minutes until the chicken is cooked through. For cooked chicken, bring to a simmer for 10 minutes.
4. Add the spinach or kale and quinoa or rice if using. Continue to simmer for 5 more minutes, or until the grains are tender and the greens have wilted.
5. Finish by stirring in the lemon juice and seasoning with salt to taste.
6. Serve the soup hot, garnished with fresh parsley or cilantro if desired.

🍎 Nutritional Information 🍎
- Calories: 215 per serving
- Carbohydrates: 18g
- Proteins: 20g
- Fats: 7g
- Dietary Fiber: 3g
- Sodium: 870mg

💡 Tips and Tricks 💡
- For an extra kick, add a pinch of cayenne pepper.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
- To make this soup vegetarian, substitute chicken with chickpeas and use vegetable broth.

⏳ Preparation time ⏳
Preparation time: 15 minutes | Cooking time: 30 minutes | Serving: 4