MediumDinnerLunchSalad
Basil Lime Chicken & Peach Kale Salad
15 min prep·20 min cook
3 servings
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A nourishing soup with turmeric, ginger, and leafy greens to support anti-inflammatory benefits.
Heat olive oil in a large pot over medium heat.
Add chopped onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
Stir in turmeric, cumin, black pepper, and paprika. Cook for 30 seconds to release flavors.
Add chicken, carrots, and celery. Pour in the chicken broth.
Bring to a boil, then reduce heat and simmer for 20–25 minutes until chicken is fully cooked.
Remove the chicken, shred it using two forks, and return it to the pot.
Add spinach or kale and cook for 2–3 minutes until wilted.
Stir in lemon juice and adjust salt as needed.
Garnish with fresh parsley or cilantro and serve warm.
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