Chicken Turmeric Soup

• Gluten free

• Meat

  • 3 1.5 pounds, skinless chicken breasts, boneless or about skinless

• Produce

  • 3 Carrots
  • 3 Celery stalks
  • 1 bunch Cilantro
  • 2 cloves Garlic
  • 1 Yellow onion, sweet

• Canned Goods

  • 8 cups Chicken broth, low-sodium

• Condiments

  • 1 tbsp Lemon juice

• Pasta & Grains

  • 1 cup Quinoa or brown rice, Cooked

• Baking & Spices

  • 1/4 tsp Cayenne
  • 1/4 tsp Mustard seed
  • 1 tsp Salt
  • 1 tbsp Turmeric, powder

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on skinnyms.com

Description

Ingredients

• 2 tablespoons olive oil
• 2 cloves of garlic, minced
• 1 sweet yellow onion, diced
• 3 carrots, chopped
• 3 celery stalks, chopped
• 3 boneless or about 1.5 pounds, skinless chicken breasts, sliced into thin strips
• 1 tablespoon turmeric powder
• 1/4 teaspoon mustard seed
• 1/4 teaspoon cayenne
• 1 teaspoon sea salt
• 6 cups low-sodium chicken broth
• 1 tablespoon lemon juice
• 1 cup cooked quinoa or brown rice
• 1 bunch cilantro, chopped, for garnish

Directions

• Heat the olive oil in a large soup pot over medium heat. Add garlic and cook for 1 to 2 minutes, then add onion, carrots, and celery. Cook for a few minutes until the vegetables begin to soften, then add chicken. Cook for another 4 minutes, stirring so all sides of the chicken cook. Add the turmeric, mustard seed, cayenne, and salt, then pour in the chicken broth and lemon juice.
• Bring to a boil, then simmer for about half an hour. Add cooked quinoa or rice and top with chopped cilantro.