Chicken Rice Soup with Turmeric

• Meat

  • 3/4 lb Chicken meat, cooked and cubed

• Produce

  • 3 Carrots, medium
  • 2 Celery stalks, medium
  • 3 Sage, leaves fresh
  • 4 sprigs Thyme, fresh
  • 1 Yellow onion, medium

• Pasta & Grains

  • 1/2 cup Basmati rice, organic

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 2 tsp Kosher salt
  • 1/2 tsp Turmeric, powder

• Oils & Vinegars

  • 2 tbsp Olive oil

• Other

  • 8 cups Pacific foods organic free range chicken broth low sodium

Found on everydaymaven.com

Description

Ingredients

• 2 Tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 medium celery stalks, thinly sliced
• 3 medium carrots, diced
• 2 teaspoons kosher salt
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground black pepper
• 8 cups Pacific Foods Organic Free Range Chicken Broth Low Sodium
• 4 to 5 sprigs fresh thyme
• 3 to 4 leaves fresh sage
• 1/2 to 3/4 cup uncooked organic Basmati rice (see NOTES)
• 3/4 pound cooked and cubed chicken meat (see NOTES)

Directions

• Finely chop onion (use the food processor to save time!), thinly slice celery and dice carrots.
• Measure spices and rice. Pull out broth and chicken.
• Heat a large soup pot over medium high heat. Once hot add olive oil and then onion, celery, carrot, salt, turmeric and pepper. Saute 5 to 7 minutes, stirring frequently, until vegetables are starting to soften.
• Add broth, fresh thyme and sage and bring to a boil.
• Once boiling, add uncooked rice and cubed chicken. Cover, reduce heat to a low boil and cook for 20 minutes or until rice is tender.
• Remove from heat, adjust salt and pepper if necessary, serve and Enjoy!