NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup white basmati rice

0.5 tbsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

2 cloves garlic

1 tsp fresh ginger

1 tsp ground turmeric

2 cups chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tsp lemon juice

PREPARATION

• 1

  Heat the extra virgin olive oil in a medium pot over medium heat and sauté the diced onion, carrots, and celery until they begin to soften.

• 2

  Add the minced garlic, grated fresh ginger, ground turmeric, sea salt, and black pepper, stirring for one minute until the spices become fragrant.

• 3

  Pour in the chicken bone broth and place the whole chicken breast into the liquid.

• 4

  Bring the mixture to a gentle simmer, cover the pot, and cook for 12 to 15 minutes until the chicken is fully cooked through.

• 5

  Carefully remove the chicken breast from the pot, shred it using two forks, and return the meat to the soup along with the cooked basmati rice.

• 6

  Stir in the fresh lemon juice and chopped parsley, then serve the soup immediately while hot.