Anti-Inflammatory Lemon Chicken Soup

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, celery, and zucchini. Cook until the veggies soften, about 5–6 minutes.
2. Stir in turmeric, thyme, salt, and pepper. Add the chicken and pour in the broth.
3. Bring to a boil, then reduce heat and let it simmer for 20–25 minutes, until the chicken is cooked and tender.
4. Remove the chicken, shred it with two forks, and return it to the pot.
5. Pour in the coconut milk and stir until the broth turns creamy.
6. Stir in the lemon juice and spinach. Let everything warm through until the greens wilt.
7. Taste and adjust seasoning, you can add more lemon, salt, pepper, or turmeric.
8. Finish with fresh dill before serving. (Optional: You can add noodles to this soup, cooked separately to prevent sogginess, or swap for brown rice for a starch.)