Start by seasoning your chicken with salt and pepper. Heat olive oil in a large pot over medium heat. Cook chicken for 6-7 minutes on each side until golden brown and cooked through. Remove and shred.

Add more olive oil if needed, heat over medium heat, then add garlic and ginger. Sauté for 1-2 minutes until fragrant. Add carrots and celery; cook for 5-7 minutes.

Reintroduce chicken, sprinkle with turmeric, and stir. Pour in broth and bring to a gentle simmer for 15-20 minutes.

Stir in kale or spinach and simmer for an additional 5 minutes until the greens wilt.

Taste and adjust seasoning with salt and pepper. Serve warm, garnished with fresh herbs if desired.