This chicken and rice soup is my go to when I'm sick, but today I added in extra goodness to power up before a week of cooking for clients when I was feeling a little under the weather with a sore throat today and needed some healing nutrients. So I added in some lemon and turmeric for extra goodness and it was so comforting and so delish. I had to share it with you all!
2 organic chicken breasts (bone in skin on if poss)
1 yellow onion, finely diced
2 cloves garlic
2 large carrots, diced
4 sticks celery, diced
1 bay leaf
4 sprigs fresh thyme
1 tbsp turmeric
Juice of 1 lemon
3 fluid quarts organic chicken bone broth
1/2 cup jasmine rice
Salt/Pepper to taste
In a large Dutch oven pot, over a medium heat, sauté the onion, celery, carrot and garlic with the fresh thyme and bay leaf, with a generous guzzle of olive oil until softened. Season with salt/pepper to taste.
Once sauteed and the onions are translucent, add in your ground turmeric and black pepper (black pepper activates the Curcumin in the turmeric which has powerful anti oxidant properties). You can also use fresh turmeric if you prefer but I just had organic powdered turmeric on hand today.
Add in the chicken breasts whole and your chicken bone broth liquid. You can use homemade or I like some brands at the grocery store like Kettle Fire.
Let it boil for 15 minutes to cook the chicken through and then stir and lower the heat to a low-medium to simmer for another 50 minutes to 1 hour.
20 minutes before you're ready to eat the soup, add in your jasmine rice to cook away until softened.
Just before serving, add in the juice of one lemon.
Remove the thyme stems.
Remove the chicken in to a separate bowl. And shred if off the bone, remove the skin, and then return the meat to the soup, discarding the bones and skin.
Serve and enjoy the healing power and comfort of this delicious soup!