Golden Turmeric and Ginger Chicken Soup

Finely dice the onion, carrots, celery, and garlic, and peel and grate the fresh ginger.

Heat the olive oil in a large pot over medium heat and sauté the onion, carrots, and celery for 6 minutes until softened.

Add the garlic, grated ginger, and turmeric to the pot, stirring constantly for 1 minute until fragrant.

Pour in the chicken stock, increase the heat to high, and bring the liquid to a steady boil.

Slice the chicken breasts into bite-sized pieces and carefully drop them into the boiling stock.

Reduce the heat to low, cover the pot, and simmer for 12 minutes until the chicken is cooked through.

Season the soup with salt and black pepper to taste before serving hot in deep bowls.