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CFC Healing Turmeric Chicken Soup

Course: Recipes, Soups
Servings: 4

Ingredients

  • 2 Tbsps olive oil avocado oil, unrefined coconut oil, or ghee
  • 2 shallots
  • 5 cloves fresh garlic
  • 1-1/2 lbs. boneless skinless chicken breast or thighs
  • 8 oz. mushrooms I used brown beech
  • 5 large carrots peeled
  • 5 celery ribs
  • 1 cup uncooked brown rice
  • 6 cups chicken or turkey bone broth
  • 2 cups water
  • 2 Tbsps freshly grated ginger
  • 2-3 tsps turmeric powder
  • cayenne pepper freshly ground black pepper and sea salt to taste, about 1/4 teaspoon each
  • 2-3 Tbsps freshly squeezed lemon juice
  • zest of 1/2 lemon
  • 2 Tbsps freshly chopped parsley to garnish

Instructions

  • 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!