Creating your own Anti-Inflammatory Turmeric Chicken Soup is as easy as following these simple steps:

1. Cook the Chicken: In a large pot, heat olive oil over medium heat. Add the chicken breasts and cook for about 5-6 minutes on each side until browned and cooked through. Remove from the pot and set aside.
2. Sauté Aromatics: In the same pot, add diced onion and sauté until translucent, about 3 minutes. Then add minced garlic and grated ginger and cook for an additional minute until fragrant.
3. Add Spices: Stir in the turmeric and cumin, cooking for another minute to toast the spices and enhance their flavors.
4. Pour in Broth: Add the chicken broth to the pot, scraping any browned bits from the bottom for extra flavor.
5. Incorporate Vegetables: Bring the broth to a boil, then add the diced carrots and celery. Reduce heat and let simmer for about 10 minutes until vegetables are tender.
6. Shred the Chicken: While the soup is simmering, shred the cooked chicken with two forks. Once the vegetables are ready, add the shredded chicken back to the pot.
7. Add Greens: Stir in the chopped spinach or kale and let cook for an additional 2 minutes until wilted.
8. Season and Serve: Season with salt and pepper to taste, and add lemon juice for brightness.
9. Garnish: Ladle soup into bowls and garnish with fresh parsley.

These clear steps will guide you in effortlessly preparing a delicious bowl of soup that combines comfort and nutrition.