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Place a saucepan over medium high heat with oil. Add in diced chicken and carrot and sauté for 5-6 minutes, or until no longer pink.
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Add in green beans, turmeric, and ginger and sauté for another 2-3 minutes.
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Add in kale, bone broth, coconut aminos, and salt. Bring the soup to a boil and then reduce to simmer for 3-4 minutes to wilt the kale.
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Serve in a big mug with some Paleo cornbread!