Gather your ingredients
Add the olive oil to a dutch oven and sauté the the chopped carrots, celery and onions until soft - 5-7 minutes
Add the chopped garlic, turmeric, red pepper flakes and ginger to the vegetables and cook for about 30 seconds
Add the raw chicken breast to the pot (if using shredded chicken skip this step)
Add the chicken broth and give it a stir. (skip if using shredded chicken) Bring to a boil, reduce heat and simmer until chicken is cooked - 20-25 minutes
Take the chicken out of the soup and shred with two forks
Add the kale and coconut milk to the soup - simmer until kale is soft - 5-10 minutes
Add the shredded chicken to the soup and simmer until warm, remove from heat and add the lime juice
Enjoy over and over - the perfect comfort food for winter