Step 1

Chop all of your vegetables for ease and set them aside; season the chicken tenderloins with salt and pepper.

Step 2

In a Dutch oven or stock pot, heat the olive oil over medium heat. Once it's hot, reduce to medium-low and transfer the chicken into the pot. Cook for about 8-10 minutes or until the internal temperature of the chicken registers at 160-165º F with a meat thermometer, flipping the tenderloins halfway through. Remove them from the pot and set them aside on a clean cutting board.

Step 3

Add an extra splash of oil to the pot and a bit of the chicken stock; deglaze the pan over medium low heat. All of those crispy brown bits from the chicken will add a ton of flavor to your broth.

Step 4

Pop the onions, carrots, celery, garlic, and kale into the pot, then stir in a pinch of salt and pepper. Add the Italian seasoning. Simmer for 5-7 minutes or until the veggies soften and the kale is wilted down.

Step 5

Pour the broth into the pot, then stir in the turmeric and cayenne. Bring to a low simmer over medium-low heat. and let it go for about 5-10 minutes. In the meantime, shred or roughly chop the chicken.

Step 6

After 5-10 minutes of simmering, bring the heat down to low. Stir in the chicken followed by the lemon juice and the zest.

Step 7

Give it a taste, and season with more salt and pepper if needed, then serve!