Nourishing Turmeric No-Noodle Chicken Soup

This nourishing turmeric no-noodle chicken soup is simple, warming, and delicious.

2 small or 1 large yellow onion chopped
2 tablespoon olive oil
1 teaspoon salt divided
1 tablespoon turmeric
2 cloves garlic minced
3 large carrots chopped
3-4 celery stalks chopped
32 oz chicken stock organic recommended, look for a brand free of sugar and preservatives
4 boneless chicken breasts or 6 thighs
2.5 oz about two large handfuls spinach or arugula
A few sprigs of parsley or green onions chopped for garnish (optional)

Heat the olive oil in a large stockpot or dutch oven over medium heat.
Add the onion and sprinkle with 1/2 teaspoon salt. Sautee for 3-5 minutes, stirring occasionally to avoid burning.
Add the turmeric and garlic. Stir to combine.
Add the carrots and celery. Sautee for an additional 3-5 minutes.
Add the chicken stock and chicken breasts or thighs. Cover, increase the heat to high, bring to a boil, then reduce heat to low and simmer for 25 minutes.
Uncover and remove the chicken to a cutting board. Shred or dice into small pieces. Return the chicken to the pot.
Add the arugula or spinach, stirring to wilt.
Serve hot, garnished with parsley or green onion.

This soup freezes well. Feel free to double the recipe so you'll have leftovers for later.