Servings: 6
Prep Time: 10 minutes
Cook Time: 30–35 minutes
SmartPoints (per serving): 0 (on most WW plans when using skinless chicken breast and no added oil)

🧄 Ingredients:

  • 1 lb boneless, skinless chicken breast (diced or whole to shred later)
  • 6 cups low-sodium chicken broth or homemade bone broth
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
  • 2 tsp ground turmeric
  • ½ tsp ground cumin
  • ½ tsp black pepper (important — helps your body absorb turmeric)
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 1 zucchini, chopped
  • 1 cup chopped spinach or kale
  • Juice of ½ lemon (add at the end)
  • Salt to taste
  • Optional: pinch of red chili flakes for a little heat

Optional: 1 tsp olive oil to sauté onion and garlic (adds 1 Point per batch — skip or use broth to keep it 0)

🥣 Instructions:

  1. Sauté aromatics: In a large soup pot, sauté the onion, garlic, and ginger over medium heat using 1 tsp olive oil or a splash of broth (to keep it zero Points) for 2–3 minutes.
  2. Add spices: Stir in turmeric, cumin, and black pepper. Cook for another minute until fragrant.
  3. Add veggies: Toss in carrots, celery, and zucchini. Stir to coat with spices.
  4. Pour in broth and bring to a boil.
  5. Add the chicken breast (whole if you want to shred it later) and reduce heat to simmer.
  6. Simmer 20–25 minutes, until chicken is cooked through and vegetables are tender.
  7. Remove chicken, shred it, and return it to the pot.
  8. Stir in chopped spinach or kale and cook another 3–5 minutes until wilted.
  9. Add lemon juice to brighten the flavor. Taste and adjust salt or spices as needed.
  10. Serve hot, topped with extra herbs if desired (like parsley or cilantro).

🧊 Storage:

  • Fridge: Up to 4–5 days
  • Freezer: Up to 3 months (great for batch cooking)

💡 WW Tips:

  • Zero Point on all plans with skinless chicken breast and no oil.
  • Use zoodles, cauliflower rice, or cabbage if you want to bulk it up more.
  • Add ¼ cup quinoa or brown rice if you need a more filling version (add Points accordingly).