2 stalks celery, diced

5 cloves garlic, minced

3 tbsp olive oil

6 ounces coconut milk

1 carton ANETO vegetable broth or your choice of broth

2 tsp kosher salt

2 carrots, diced

1/2 red bell pepper

2 or 3 cups curly kale - cut up

1-2 tbsp grated ginger

1 tbsp grated turmeric

1 lemon, zest and juice

2 chicken breasts, cooked*

Add olive oil to Dutch oven. Heat until sizzling and then add onion and celery. Saute until fragrant and starting to brown.

Add garlic. Cook until fragrant. Add a splash of broth to deglaze the Dutch oven.

Add turmeric and ginger, stir until fragrant.

Add vegetable broth, cut up cooked chicken (about 2 breast size pieces), coconut milk, kale, and carrots. Cook until fragrant and carrots are cooked.

Serve with cilantro and your favorite crusty bread.