“Anti-Inflammatory Turmeric Chicken Soup: A Soothing Bowl of Healing”

Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the chicken pieces and season with a pinch of salt and pepper. Cook for 5-7 minutes, until the chicken is browned and cooked through. Remove the chicken and set aside.
Sauté the Aromatics: In the same pot, add the chopped onion and sauté for 3-4 minutes, until softened. Add the garlic, grated ginger, turmeric, cumin, and cinnamon. Stir and cook for another minute until fragrant.
Add the Vegetables and Broth: Pour in the chicken broth, coconut milk, sliced carrots, and chopped celery. Bring the mixture to a simmer, and cook for 15-20 minutes, or until the vegetables are tender.
Add the Chicken and Greens: Return the cooked chicken to the pot, then add the spinach or kale. Stir well and let the soup simmer for another 5 minutes until the greens are wilted and the soup is heated through.
Season and Serve: Adjust the seasoning with salt, pepper, and a squeeze of fresh lemon juice, if desired. Garnish with fresh cilantro or parsley and serve warm.
Serving and Storage Tips: