• 3 tablespoons extra-virgin olive oil
• 1 1/2 large onions, diced
• 2 large carrots, chopped
• 4 stalks celery, chopped
• 5 cloves garlic, minced
• 2 1/2 inches fresh ginger, finely grated
• 10 cups bone broth
• 3 pounds boneless, skinless chicken breast (about 4 breasts)
• 3 sprigs fresh rosemary leaves, chopped
• 7 sprigs fresh thyme leaves, chopped
• 1 1/2 tablespoons turmeric
• 1/2 teaspoon cayenne
• 6 cups kale, roughly chopped
• Juice of 2 lemons
• sea salt, to taste
• black pepper (to activate the turmeric)

Instructions

STEP 1

In a large pot, heat the extra-virgin olive oil and add the onions, carrots, and celery. Cook until tender, about 5 to 7 minutes. Add the garlic and ginger and cook for another 3 minutes.

STEP 2

Add the bone broth, chicken, chopped herbs, turmeric, and cayenne. Bring to a boil, then reduce the heat, cover, and simmer for 15 to 20 minutes. Remove the chicken and shred with two forks. Return the shredded chicken to the pot and cook for another 5 minutes. About 5 minutes before serving, stir in the kale and lemon juice. Adjust seasoning with additional salt and pepper to taste.