KEEPING THE WOMB WARM: GOLDEN CHICKEN SOUP💛🍲

Heat olive oil in a large pot over medium high heat.

Season chicken thighs with salt, pepper, and paprika, then sear for 4–5 minutes per side until golden and cooked through then remove and set aside.

In the same pot add onion, garlic, turmeric, ginger, and seasonings, cook for about 1 minute.

Add in carrots and celery and cook for 3min then add in you beans.

Pour in the chicken broth and bring to a boil, then turn heat to medium to simmer, cover with lid and cook for 20-25min or until carrots and celery are softened.

Shred the chicken thighs and add them back to the pot.

Turn heat off and stir in the kale or spinach until wilted.

Enjoy!