Popular Conditions & Diets
Ingredients
16
Time
45m
Serves
4
Recipe by Julia Gibson
Ingredients
16
Time
45m
Serves
4
Gluten-Free
Immune Boosting
2 Tbsp
Extra-Virgin Olive Oil
5
Garlic Cloves
3 Tbsp
Fresh Ginger
3 med
Carrots
1
Yellow Onion
1 stalk
Celery
1 lb
Chicken Thighs
boneless skinless
1/3 cup
Jasmine Rice
6 cups
Bone Broth Chicken
2 Tbsp
White Miso Paste
1
Lemon
1 tsp
Ground Turmeric
1/8 tsp
Cayenne Pepper
1 bunch
Fresh Cilantro
1/2 tsp
Kosher Salt
1/4 tsp
Black Pepper
1
Prep the ingredients: peel and thinly slice the garlic cloves, ginger and carrots, dice the onion and celery, rinse the rice, halve and juice the lemon and roughly chop the cilantro.
2
Warm 2 tablespoon of oil over medium heat in a large pot. Once hot, add the garlic, onion and ginger and sauté for 5-10 minutes until softened and slightly golden brown.
3
Add the chicken, rice and bone broth and bring to a boil. Lower to a simmer and cook uncovering for 10 minutes. Add in the celery, carrots and a big pinch of salt. Cook for another 15 minutes.
4
Remove the chicken from the pot and shred using two forks. Return to the pot along with the miso paste, the juice of the lemon, the turmeric and the cayenne. Taste and season with salt and pepper.
5
Divide the soup between bowls and top with the cilantro and fresh cracked black pepper.
6
Substitutions: Substitute the chicken for turkey. Substitute the chicken bone broth for vegetable broth. Substitute the cilantro for parsley or dill. Add in chopped spinach or kale for extra greens. Substitute the rice for cauliflower rice to keep it grain free. Add in 1-1 1/2 full cups of cauliflower rice during the last 5 minutes of cooking to heat through.
Julia Gibson is a Certified Nutritional Practitioner, functional foods recipe developer and writer currently based in Toronto. She hopes to inspire and empower others through thoughtful writing, living a sustainable life, promoting holistic healing and creating deliciously nourishing food.
