Cozy up with a warm bowl of Turmeric Chicken & Rice Soup this weekend. Chicken, brown rice, carrots, celery, onion, fresh ginger, and coconut milk come together with Dr. Cowan’s Garden Turmeric Powder for a hearty, flavorful meal that's simple to prepare.
Rated 5.0 stars by 1 users
1 Tbsp coconut oil
1 cup brown rice
2 large carrots, chopped
2 stalks celery, chopped
1 large onion, chopped
4 cups chicken broth or water
2-inch piece of fresh ginger
1 boned and skinned chicken breast
1 can full-fat coconut milk
Sea salt and black pepper to taste
In a large pot, melt coconut oil over medium heat and add rice, carrots, celery and onion. Add broth or water and cover.
Let cook over low to medium heat for 30 minutes. If soup starts to boil, reduce heat.
Cut chicken into small chunks and add to soup. Add coconut milk and cook for another 15 minutes, or until chicken is cooked through.
Add salt to taste and serve immediately. Serves 4 to 6 people.
