Sara

Turmeric Lemon Chicken Soup

Cut up a whole chicken and roast with salt and pepper with skin on 

Place bones, skin and juices into a stock pot with the remaining ingredients and simmer for 6 to 8 hours on medium (gentle simmer).

Season chicken broth with turmeric, cumin, oregano, red pepper flakes, and black pepper. 

Shred the meat from the chicken and add in the broth, along with the jasmine rice. Season with salt to taste, then simmer for 5 minutes. 

Cut up carrots, celery, and green onion, and add to soup. Simmer for another 5 minutes. 

Lastly, add fresh lemon juice and chopped fresh parsley. 