-olive oil -carrots -onion -celery -garlic -ginger -mushrooms -curry powder -turmeric
-cayenne -chicken breast -bone broth -coconut milk -spinach -lime juice -salt -pepper -cilantro -petite diced tomatoes
Heat olive oil in a Dutch oven or stock pan over medium heat. Add the onions, carrots, and celery and cook until soft and the onions are translucent, 3-4 minutes.
Add garlic, ginger, and mushrooms and cook an additional minute. Then add the curry powder and turmeric. Cook until fragrant, about 1 minute.
Remove the chicken and shred. Place the chicken back into the soup, along with the spinach or kale, and cook until the spinach/kale is wilted. Add lime juice, salt, and pepper before serving.