Sear the chicken

• Heat the olive oil in a large pot over medium-high heat.
• Season the chicken thighs with salt, pepper and paprika.
• Sear for 4–5 minutes per side until golden and cooked through, then remove and set aside.

Build the aromatic base

• In the same pot, add the onion, garlic, turmeric, ginger and seasonings.
• Cook for about 1 minute until fragrant.

Add the vegetables and beans

• Add the carrots and celery and cook for 3 minutes.
• Stir in the white beans.

Simmer the soup

• Pour in the chicken broth and bring to a boil.
• Lower the heat to medium, cover with a lid and simmer until the carrots and celery are softened.

Shred the chicken

• Shred the cooked chicken thighs with two forks.
• Add the shredded chicken back to the pot.

Wilt the greens and serve

• Turn off the heat and stir in the kale until wilted.
• Taste and adjust the seasoning, then serve.