Pour in the chicken broth and bring the mixture to a gentle boil.
Reduce the heat to a simmer and cook for 15-20 minutes, until the vegetables are tender.
4. Season and Serve:
If using, add the shredded chicken and heat through for 3-5 minutes.
Season with salt and pepper to taste.
Stir in the lemon juice, if desired, for a bright, tangy finish.
5. Garnish and Enjoy:
Ladle the soup into bowls and top with fresh parsley or cilantro.
Serve warm with crusty bread or crackers for a wholesome meal.
Benefits:
Turmeric: Known for its anti-inflammatory and antioxidant properties.
Garlic and Leek: Support immune health and add depth of flavor.
Carrots and Celery: Packed with vitamins and minerals to nourish the body.
Enjoy this nutrient-packed, soothing soup perfect for combating inflammation and promoting wellness!
