Turmeric Chicken Soup

2 Tbsps olive oil, unrefined coconut oil, or ghee

2 shallots

5 cloves fresh garlic

1 1/2 boneless skinless chicken breast or thighs

8 oz wild mushrooms

5 large carrots

5 celery ribs

1 cup uncooked brown rice

4 cups chicken or turkey bone broth

2 cups water

2 Tbsp freshly grated ginger

2-3 tsp turmeric powder

cayenne pepper, freshly ground black pepper and sea salt, to taste

2 Tbsp freshly squeezed lemon juice

zest of 1/2 lemon

2 Tbsp freshly chopped parsley, to garnish 

Cut your chicken in half to cook faster.  Dice carrots, celery, and shallots.  Mince or grate the garlic and ginger.  Heat oil in a large stockpot, over mediuum-high heat.  

Add in the shallots and garlic; saute for 3-4 minutes until softened.  Stir in mushrooms, carrots and celery, then continue to cook for another 5 minutes until veggies are tender-crisp.  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.

Cover an allow to simmer on low for about 25-40 minutes or until chicken and rice is cooked and tender.  Remove chicken pieces onto a plate and using 2 forks, shred it just a bit.  Return shredded chicken back into your pot, along with the lemon juice and zest; stir well.  

Taste and adjust seasonings according to your taste.  Garnish the soup with chopped parsley and serve hot.