# What You Need:
→ Proteins
01 - 1.3 lbs boneless, skinless chicken breasts or thighs
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3.5 oz baby kale
06 - 3 garlic cloves, minced
→ Broth & Liquids
07 - 6 cups low-sodium chicken broth
08 - Juice and zest of 1 large lemon
→ Spices & Seasonings
09 - 1½ tsp ground turmeric
10 - ½ tsp ground black pepper
11 - 1 tsp sea salt
12 - 1 tsp dried thyme
13 - ¼ tsp crushed red pepper flakes
→ Oils
14 - 1 tbsp olive oil
→ Garnish
15 - Fresh parsley or dill, chopped
16 - Lemon wedges
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in garlic, turmeric, thyme, black pepper, and red pepper flakes. Cook for 1 minute until fragrant.
03 - Add chicken and pour in the chicken broth. Bring to a simmer, cover, and cook for 20–25 minutes until the chicken is cooked through.
04 - Remove the chicken and shred it using two forks. Return shredded chicken to the pot.
05 - Stir in baby kale and simmer for 2–3 minutes until wilted.
06 - Add lemon juice and zest. Season with salt to taste. Ladle soup into bowls and garnish with parsley or dill and lemon wedges.
