# What You Need:
→ Proteins
01 - 1.1 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 3.5 oz baby kale
→ Broth & Liquids
07 - 6 cups low-sodium chicken broth
08 - 2 tablespoons fresh lemon juice
09 - Zest of 1 lemon
→ Spices & Seasonings
10 - 1.5 teaspoons ground turmeric
11 - 1 teaspoon ground cumin
12 - 0.5 teaspoon ground black pepper
13 - 1 teaspoon sea salt, or to taste
14 - 0.25 teaspoon crushed red pepper flakes, optional
→ Oils
15 - 1 tablespoon olive oil
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery; cook for 4 to 5 minutes until softened.
02 - Stir in minced garlic, ground turmeric, cumin, black pepper, and red pepper flakes if using; sauté for 1 minute until fragrant.
03 - Add chicken pieces to the pot and cook for 3 to 4 minutes, stirring occasionally, until lightly browned on surface.
04 - Pour in chicken broth and bring to a boil. Reduce heat and simmer uncovered for 15 minutes until chicken is fully cooked and vegetables are tender.
05 - Stir in baby kale, lemon juice, and lemon zest. Simmer for 2 to 3 additional minutes until kale is wilted.
06 - Taste and adjust salt and seasonings as desired. Ladle into bowls and serve hot.
