Cut your chicken in half to cook faster.

Dice your carrots, celery, and shallots.

Mince or grate the garlic and ginger.

Heat oil in a large stockpot, over medium-high heat.

Add in the shallots and garlic; sauté for 3-4 minutes until softened.

Stir in mushrooms, carrots and celery, then continue to cook for another 5 minutes until veggies are tender-crisp.

Stir in chicken, rice, broth, water, ginger and turmeric powder. Season with some cayenne pepper, black pepper and sea salt to your taste. I added a teeny pinch of each.

Cover and allow to simmer on low for about 25-40 minutes or until chicken and rice is cooked and tender.

Remove chicken pieces onto a plate and using 2 forks, shred it just a bit.

Return shredded chicken back into your pot, along with the fresh lemon juice and zest; stir well.

Taste and adjust seasonings according to your taste.

Garnish the soup with chopped parsley and serve it piping hot.

Enjoy!