Ginger Turmeric Chicken Soup

Cook Time 1 hour

Servings 4-6

Ingredients

1 tbsp avocado oil or olive oil

6 cloves of garlic, minced

1 yellow onion, diced

2 large carrots, thinly sliced

2 celery stalks, roughly chopped

½ cup thinly sliced shiitake 

1 red chilli, thinly sliced 

1 tbsp fresh grated ginger

1 tbsp freshly grated turmeric (or 1 tsp ground turmeric)*

6 cups low-sodium chicken broth

1 pound (454g) boneless skinless chicken breast or thighs

1 tsp freshly chopped coriander 

1 tsp freshly chopped parsley 

1 cup fresh spinach leaves 

½ tsp salt

2 tbsp soy sauce 

Freshly ground black pepper

½ cup basmati rice 

Lemon wedge, to serve

Method

Place a large Dutch oven or pot over medium-high heat and add oil. Once oil is hot, add garlic, onion, chilli, shiitake, carrots and celery; cook for a few minutes until onion becomes translucent.

Next, add in grated ginger and turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast and season with salt and pepper.

Bring soup to a boil, then stir in the rice. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom.

Reduce heat to medium-low and simmer with lid on for 30-40 minutes or until chicken is fully cooked.

Once the chicken is cooked, remove it with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to the pot and add the soy sauce, spinach, coriander and parsley. If you find that you don't have enough broth, feel free to add another cup. Everyone likes their soup differently. Taste and adjust seasonings, if necessary. Serve with lemon wedges.