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!