Step 1

Heat the avocado oil over medium heat in a stock pot (I use an 8 quart stock pot) for a couple minutes until hot.

Step 2

Add diced onion, diced celery, and diced carrots to the hot oil and cook for 5 minutes until the vegetables are soft.

Step 3

Add 8 cups of chicken bone broth, and bring to a soft boil.

Step 4

Add one cup of uncooked brown rice.

Step 5

Add ginger, garlic, turmeric, and honey.

Step 6

Cook for 40 minutes.

Step 7

Add chicken, crushed red pepper, black pepper, salt to taste, and juice from one lemon.

Step 8

Remove half a cup of chicken bone broth and add to a bowl with 1 tbs of cornstarch. Mix until dissolved and then add back to the stock pot. This will thicken the soup.

Step 9

Continue to cook until brown rice is fully cooked.

Step 10

Add kale (cut off stems, roll the kale, and cut it into strips) and stir. Leave in soup for a couple minutes before serving.

Step 11

Serve and top with green onions.

Step 12

Enjoy!