Chicken Soup

Ingredients:

100–120g chicken pieces (with or without bone) 1½ cups water

½ small onion, chopped

½ small carrot, chopped

1 small garlic clove, minced

1 small piece ginger (optional, for warmth)

¼ teaspoon black pepper

Salt, to taste

A pinch of turmeric (optional, for color and immunity)

1 teaspoon oil or butter

Fresh coriander or parsley, for garnish

A squeeze of lemon, for serving

Directions:

Heat oil or butter in a small pot.

Add garlic, ginger, and onions. Sauté until fragrant and lightly golden.

Add chicken pieces and sauté for 2–3 minutes until lightly seared.

Add carrots, turmeric (if using), salt, and pepper.

Pour in water. Bring it to a boil.

Reduce heat, cover, and simmer gently for 20–25 minutes until the chicken is cooked and the flavors are blended.

Remove the chicken, shred it lightly with a fork, and return it to the soup.

Taste and adjust seasoning.

Serve hot, garnished with fresh coriander or parsley and a squeeze of lemon juice