1 Tbsp avocado oil

1/2 small yellow onion, finely diced

2 large carrots, peeled and chopped

1 large parsnip, peeled and chopped

3 stalks celery, chopped

3 cloves garlic, minced

1 lb boneless skinless chicken breasts, chopped

2 tsp dried parsley

1 tsp ground turmeric

1/2 tsp black pepper

1/2 tsp ground ginger

1/2 tsp sea salt, to taste

3 cups chicken bone broth

2/3 cup full-fat canned coconut milk

1 small head kale, chopped

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Heat avocado oil in a large stock pot or Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 5 to 8 minutes.
Add carrots, parsnip, celery, and garlic. Cook, stirring occasionally, until vegetables soften slightly, about 3 to 5 minutes.
Add chopped chicken and cook for 2 to 3 minutes, just until browned.
Stir in parsley, turmeric, black pepper, ginger, sea salt, chicken bone broth, coconut milk, and kale.
Cover and simmer gently for at least 30 minutes, ideally 1 hour, stirring occasionally.
Taste and adjust seasoning as needed. Serve warm.

For a vegetarian version, replace chicken with tofu or chickpeas.
Add cayenne or red pepper flakes for a spicier kick.
Experiment with herbs like thyme, rosemary, or cilantro for added flavor.
Extra vegetables like zucchini, sweet potatoes, or bell peppers can be included.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.