Anti-Inflammatory Chicken and Rice Soup

Ingredients

• 2 cups dry brown rice (about 4 cups cooked)
• 2 tablespoons avocado oil
• 1 yellow onion
• 2 carrots
• 2 celery stalks
• 3 cloves garlic
• 1 inch peeled ginger
• 1 tablespoon turmeric
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 cups chicken stock*(recipe notes 1)
• 3 cups shredded chicken**(recipe notes 2)
• 1 tablespoon fresh lemon juice

Instructions

1. 1

   Cook your rice according to package directions, or use my Instant Pot Brown Rice instructions.

2. 2

   While the rice is cooking, chop your onion, carrots, celery, garlic, and ginger.

3. 3

   Heat the oil in a large stock pot and add the vegetables as chop them.

4. 4

   Sauté the vegetables until softened and starting to brown, about 8 minutes. Add the garlic and ginger and sauté another minute or two.

5. 5

   Add the chicken stock, fresh thyme, salt, and pepper and bring to a simmer. Simmer for 15 more minutes.

6. 6

   Stir in the shredded chicken, fresh lemon juice, and cooked rice and. Enjoy!