Chop all your vegetables thoroughly for ease of cooking: onion, carrot, celery, kale, garlic, and ginger.

In a Dutch oven or stock pot, heat the olive oil over medium heat. Once hot, reduce the heat to medium-low and add the seasoned chicken tenderloins. Cook for about 8-10 minutes or until the internal temperature reaches 160-165º F, flipping halfway. Once cooked, remove the chicken and set it aside.

Add a splash more of olive oil and a bit of chicken stock to the pot while keeping it over medium-low heat. Scrape the crispy brown bits from the bottom to release flavors.

Add diced onions, sliced carrots, celery, garlic, ginger, and kale to the pot. Stir while adding a pinch of salt and pepper and the Italian seasoning. Let this simmer for 5-7 minutes until the vegetables soften.

Pour in the chicken broth and stir in the turmeric and cayenne. Bring to a low simmer and let it go for 5-10 minutes.

Shred or roughly chop the cooked chicken to ensure it blends into the soup.

Lower the heat and stir in the shredded chicken, followed by the lemon juice and zest. Adjust seasoning as needed.

Ladle the soothing soup into bowls and enjoy.