Ingredients:

  • 6 cups low-sodium chicken bone broth
  • 1 tbsp fresh ginger, peeled and grated
  • 1/2 tsp ground turmeric
  • 1 clove garlic, minced
  • 2 cups cooked chicken breast, shredded
  • 2 medium carrots, peeled and thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 cup white rice or gluten-free noodles
  • 1/2 tsp sea salt
  • 1 tbsp fresh lemon juice

Instructions:

  1. Combine the bone broth, grated ginger, turmeric, and minced garlic in a pot. Bring to a gentle simmer over medium heat for 5 to 7 minutes until the broth turns golden and aromatic.
  2. Add the sliced carrots and celery to the simmering liquid. Cook for approximately 8 to 10 minutes until the vegetables are tender but not mushy.
  3. Stir in the shredded chicken and rice or noodles. Simmer for an additional 5 minutes until the chicken is heated through and the grains are soft.
  4. Stir in the sea salt and lemon juice just before removing from heat.