Your folders
Your folders
Export 14 ingredients for grocery delivery
Step 1
Cut your chicken in half to cook faster.
Step 2
Dice your carrots, celery, and shallots.
Step 3
Mince or grate the garlic and ginger.
Step 4
Heat oil in a large stockpot, over medium-high heat.
Step 5
Add in the shallots and garlic; sauté for 3-4 minutes until softened.
Step 6
Stir in mushrooms, carrots and celery, then continue to cook for another 5 minutes until veggies are tender-crisp.
Step 7
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.
Step 8
Cover and allow to simmer on low for about 25-40 minutes or until chicken and rice is cooked and tender.
Step 9
Remove chicken pieces onto a plate and using 2 forks, shred it just a bit.
Step 10
Return shredded chicken back into your pot, along with the fresh lemon juice and zest; stir well.
Step 11
Taste and adjust seasonings according to your taste.
Step 12
Garnish the soup with chopped parsley and serve it piping hot.
Step 13
Enjoy!
Your folders
thegardengrazer.com
4.8
(12)
10 minutes
Your folders
killingthyme.net
5.0
(6)
30 minutes
Your folders
dashofjazz.com
4.9
(15)
22 minutes
Your folders
minimalistbaker.com
4.9
(75)
3 minutes
Your folders
cleanfoodcrush.com
Your folders
allrecipes.com
4.7
(1.7k)
45 minutes
Your folders
easiereats.com
5.0
(1)
50 minutes
Your folders
pinchofyum.com
4.9
(55)
30 minutes
Your folders
pinchofyum.com
4.9
(55)
30 minutes
Your folders
joyfulhealthyeats.com
4.8
(8)
26 minutes
Your folders
food.com
5.0
(10)
40 minutes
Your folders
carolinechambers.com
Your folders
taste.com.au
3.5
(7)
415 minutes
Your folders
wholefully.com
5.0
(1)
2 hours, 45 minutes
Your folders
thegirlonbloor.com
3.9
(14)
30 minutes
Your folders
budgetbytes.com
4.9
(39)
40 minutes
Your folders
baking-ginger.com
4.7
(12)
45 minutes
Your folders
makingthymeforhealth.com
5.0
(25)
35 minutes
Your folders
ambitiouskitchen.com
4.9
(58)
40 minutes