20-Minute Chicken Soup

Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken pieces; cook, stirring often, until no longer pink, about 5 minutes. Add minced garlic, 2 teaspoons seasoning blend, ½ teaspoon turmeric, ¼ teaspoon crushed red pepper and ¼ teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute.

Stir in 8 cups broth; cover and bring to a boil over high heat. Uncover and add 3 cups noodles and 1 cup frozen vegetables. Return to a simmer; reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until the noodles are tender and the chicken is cooked through, about 7 minutes. Stir in 2 cups kale and 3 tablespoons lemon juice.