Creating this Anti-Inflammatory Chicken Soup is simple if you follow these easy steps:

1. Prepare the Chicken: Start by cutting the chicken breast into small, bite-sized pieces.
2. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, minced garlic, and sauté until fragrant, about 2-3 minutes.
3. Add Carrots and Celery: Stir in the sliced carrots and chopped celery. Cook for another 5 minutes until they begin to soften.
4. Incorporate Spices: Add the grated ginger, turmeric powder, and black pepper to the vegetable mixture. Stir well to combine and cook for an additional minute.
5. Add Chicken: Add the chopped chicken pieces to the pot. Stir until the chicken is well-coated with the spices and vegetables.
6. Pour in Broth: Slowly pour in the low-sodium chicken broth. Bring the mixture to a gentle boil.
7. Simmer: Reduce heat and allow the soup to simmer for 25-30 minutes, or until the chicken is fully cooked and tender.
8. Add Greens: Stir in the chopped kale or spinach during the last 5 minutes of cooking.
9. Season to Taste: Season with salt and lemon juice, adjusting to your desired flavor.
10. Serve Hot: Ladle the soup into bowls and garnish with fresh herbs for an extra touch.

Following these steps will have you enjoying a bowl of this flavorful and nourishing soup in no time!