# What You Need:
→ Poultry
01 - 1.1 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 medium carrots, sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 1 inch fresh ginger, peeled and grated
07 - 1 cup baby spinach or kale leaves
→ Broth & Liquids
08 - 6 cups low-sodium chicken broth
09 - 1 tablespoon olive oil
10 - Juice of 1 lemon
→ Spices & Seasonings
11 - 1½ teaspoons ground turmeric
12 - ½ teaspoon ground cumin
13 - ½ teaspoon ground black pepper
14 - ½ teaspoon sea salt, or to taste
15 - ¼ teaspoon crushed red pepper flakes, optional
→ Herbs
16 - 2 tablespoons fresh parsley or cilantro, chopped
# How-To Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5 minutes until vegetables are softened.
02 - Add minced garlic and grated ginger to the pot and cook for 1 minute until fragrant.
03 - Stir in turmeric, cumin, black pepper, and sea salt. Cook for 30 seconds to allow the spices to release their essential oils and flavor.
04 - Add chicken pieces and sauté for 2-3 minutes until just opaque on the outside.
05 - Pour in the chicken broth and bring to a boil, then reduce heat to a gentle simmer. Cover the pot and cook for 20 minutes.
06 - Add spinach or kale to the pot and simmer for 5 more minutes until wilted and chicken is fully cooked through.
07 - Stir in lemon juice and adjust seasoning to taste.
08 - Ladle soup into bowls and garnish with fresh parsley or cilantro. Serve hot.
