| 10 | 80 | 258 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 1 h 5 min | 4 |
| 2 breast | Chicken breast, with skin |
| 3 piece, 1-inch | Ginger root (peeled, sliced) |
| 1/2 medium | Yellow onion (diced) |
| 1 large | Carrots (peeled, diced) |
| 2 medium stalk(s) | Celery (diced) |
| 2 leaf | Bay leaf |
| 2 tbsp | Lemon juice |
| 1/2 tsp | Turmeric, ground |
| 1/4 tsp | Black pepper |
| 2 cup | Baby spinach |
1. In a large Dutch oven cook chicken in 8 cups water with ginger, onion, celery, carrot, bay leaves, lemon juice, turmeric and pepper. Bring to a boil; reduce heat to low and cover and simmer 1 hour, stirring occasionally. Let soup cool.
2. Remove chicken and bay leaves from soup; remove skin from chicken and shred.
3. Turn Dutch oven to medium heat. Add chicken back to the soup and add spinach.
4. Cook over low heat 5 to 10 more minutes or until spinach is wilted and heated through.
Serve and enjoy!
Chicken
is a great source of protein which aids in muscle growth and repair!
Vegetables
provide key vitamins and minerals important for good health and maintenance of the body!
| Meat | 1.5 |
| Vegetables | 1.5 |
