1 tablespoon olive oil

1 medium-large yellow onion, chopped

2 cloves garlic, finely chopped

1 tablespoon ground turmeric

1 tablespoon freshly grated ginger

1/4 teaspoon salt

1 red bell pepper, diced

2 carrots, peeled and diced

8 cups (2 quarts) low sodium chicken broth

3–4 cups cooked shredded chicken

4 cups chopped chard, kale, or spinach (de-stemmed)

1 package udon noodles

Salt and pepper, to taste

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Heat olive oil in a large soup pot over medium-high heat. Sauté the onion, garlic, ginger, turmeric, and salt for 3–4 minutes.
Add bell pepper and carrots; cook 3–4 minutes to soften slightly.
Pour in chicken broth and add the shredded chicken. Bring to a boil, then reduce to a medium-high simmer for 10 minutes.
Add udon noodles and cook according to package directions until tender.
Remove from heat and stir in the greens until wilted.
Season generously with salt and black pepper before serving.

Rice noodles can replace udon for a lighter soup.

Add lemon or lime juice for brightness.

Swap bell pepper for celery for a more classic flavor profile.

Stir in coconut milk for a creamy golden broth.

Add chili flakes or fresh chili for heat.