Step 1

Add olive oil to a heated dutch oven or large sauce pan over medium high heat. Cut up chicken breast into bite-sized pieces and add to pot.

Step 2

Season chicken with sea salt, black pepper, and turmeric. Cook through (about 6 minutes). Meanwhile, dice onion, mince or press garlic, and rough chop carrots.

Step 3

Remove chicken from pan and add butter to pan to melt. Add in carrots, onion, garlic, and rice and cook until slightly softened and fragrant (about 4 minutes).

Step 4

Pour in chicken broth or stock, stir, and bring to a boil.

Step 5

Reduce heat to low, add cooked chicken, crushed red pepper, and lemon juice. Stir and cover then allow to simmer for about seven minutes.

Step 6

Remove soup from heat and stir in spinach until wilted. Serve warm with lemon wedges so everyone can add more, if desired, and enjoy carefully.