Chicken Soup Recipe

CHICKEN SOUP

Ingredients

• 1 tablespoon avocado oil or olive oil

• 6 cloves of garlic, minced

• 1 yellow onion, diced

• 2 large carrots, thinly sliced

• 2 celery stalks, roughly chopped

• 1 tablespoon fresh grated ginger

• 1 teaspoon turmeric

• 6 cups chicken broth

• 1 shredded rotisserie chicken

• 1 teaspoon rosemary

• 1 teaspoon thyme

• ½ teaspoon salt

• Black pepper to taste

• ½ cup white rice

• ⅔ cup frozen peas

Method

Heat the oil in a large pot over medium-high heat. Add the garlic, onion, carrots, and celery. Cook for 4 to 5 minutes, stirring occasionally, until the onion softens and becomes translucent.

Add the ginger and turmeric. Cook for about 30 seconds, stirring constantly, until fragrant.

Pour in the chicken broth, then add the shredded chicken, rosemary, thyme, salt, and black pepper. Stir everything together and bring the soup to a gentle boil.

Add the rice and reduce the heat to a simmer. Cover the pot and cook for 20 to 25 minutes, or until the rice is tender.

Stir in the frozen peas and cook for another 2 to 3 minutes, until heated through.

Add more broth if the soup is thicker than you prefer. Taste and adjust the salt and pepper before serving.