Step 1

Place your whole chicken in a large stock pot. Fill the pot with water until the chicken is fully submerged, which for our pot was about 14-16 cups. Cut the carrots and celery in 2-3 pieces.

Step 2

Cut the turmeric, ginger and onion into chunks and smash the garlic. Add the carrots, celery, onion, turmeric, ginger, garlic, peppercorns and salt to the pot.

Step 3

Heat over medium high heat to bring the liquid to a boil. Once the liquid comes to a boil, you can gently skim off any scum that floats to the surface.

Step 4

When the liquid is maintaining a healthy simmer, cover the pot and allow the chicken to simmer for about an hour.

Step 5

After this time, flip the chicken over and then recover the pot. Simmer for an additional 45-60 minutes, or until the chicken easily comes apart when you pull it out of the pot using tongs. Remove all of the chicken from the pot with tongs. Carefully strain the broth and remove the aromatics and veggies.

Step 6

Allow the chicken to cool slightly and pick all of the chicken off of the bones.

Step 7

Use a box grater to grate your veggies. In the empty pot, melt the butter over medium heat. Once melted and bubbly, add your grated onion, celery and carrots. Stir with a spoon and saute for 2-3 minutes, or until they’re soft. Add your zucchini and sweet potatoes and continue stirring until soft. Add your broth back to the pot and bring up to a simmer. Add the shredded chicken and grated turmeric. Season with salt to taste. Once the soup comes up to a boil, allow it to simmer for 5-10 minutes. Remove the soup from the heat and stir in the chopped cilantro. Ladle the soup into bowls and top with more cilantro and fresh lemon juice, if desired.