Cold Buster Chicken Soup

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 chopped yellow onion and 2 minced cloves of garlic. Sauté until softened, about 5 minutes.

Add 1 inch of grated ginger and 1 teaspoon of turmeric powder to the pot. Cook for another minute until fragrant.

Add 4 cups of chicken broth, 1 cup of chopped carrots, and 1 cup of chopped celery to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.

Add 1 cup of shredded cooked chicken and a pinch of cayenne pepper to the soup. Simmer for another 5 minutes to heat through.

Stir in the juice of 1/2 lemon and season with salt and black pepper to taste. Garnish with fresh parsley before serving.