1 Tablespoon(s) oil, olive
2 large, peeled and chopped carrot
2 thinly sliced celery
1 Tablespoon(s) turmeric
8 Cup(s) chicken broth
1 bay leaves
1 2 lb rotisserie chicken
1 8-10 oz pkg fresh ramen noodles
1 Cup(s) chopped kale
1 1+ inch, sliced in medallions ginger
3 Clove(s) minced garlic
1 Pinch(s) cayenne pepper
1/4 Cup(s) thinly sliced scallions
1/2 cut into wedges lemon
In a large soup pot, heat the oil over medium heat. Add carots and celery and cook, stirring occasionally, until tender, 6 minutes.
Add chicken broth, bay leaf, and ginger. Cover and bring to simmer. Reduce and cook on low, covered, 15 minutes.
Meanwhile, pull the chicken into bite-size shreds, discarding the skin and bones. Add the chicken, kale, and garlic to the soup. Cover and cook for about 10 minutes. Add the noodles and cook for 3 more.
Season to taste with salt, lots of pepper, and cayenne.
Divide soup into 4 bowls, sprinkle with green onions, and serve with wedge of lemon. (People can remove ginger medallions if they don't want to eat.)