1: Fill stock pot 3/4 full with water and place chicken (with skin) in it.
2: Bring water to a boil. Once boiling, chicken should be done in about 15 minutes. Remove from water and shred, keeping the water.
3: In the cooked chicken water, add celery, carrots, potatoes, onion, tomato, bay leaf, chicken bouillon, turmeric, salt, and pepper along with the shredded chicken.
4: Let cook on low until veggies are fork-tender, about 20 minutes. Add spinach or kale the last few minutes.
5: Add more salt, pepper, or chicken bouillon based on taste.
