Ingredients
Chicken Broth
1 whole chicken
1 yellow onion
2 carrot
2 celery stalks
1 garlic bulb
1 tbsp apple cider vinegar
2 bay leaves
6 L water
Soup
¼ tsp tumeric
¼ tsp cumin
¼ tsp oregano
¼ tsp red pepper flakes
½ tsp black pepper
¼ cup jasmine rice
½ green onion stalk
1 carrot
1 celery
to taste salt
1 lemon
1 fresh parsley
Directions
Chicken Broth
Step 1
Cut up a whole chicken and roast with salt and pepper with skin on
1 whole chicken
Step 2
Roast at 425 F for 45 mins to 1 hour
Step 3
Separate meat, skin, and bones.
Step 4
Place bones, skin and juices into a stock pot with the remaining ingredients and simmer for 6 to 8 hours on medium (gentle simmer).
1 yellow onion
2 carrot
2 celery stalks
1 garlic bulb
1 tbsp apple cider vinegar
1 fresh parsley
2 bay leaves
6 L water
1 whole chicken
Soup
Step 1
Season chicken broth with turmeric, cumin, oregano, red pepper flakes, and black pepper.
½ tsp black pepper
¼ tsp red pepper flakes
¼ tsp oregano
¼ tsp cumin
¼ tsp tumeric
Step 2
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.
¼ cup jasmine rice
Step 3
Cut up carrots, celery, and green onion, and add to soup. Simmer for another 5 minutes.
½ green onion stalk
1 celery
1 carrot
Step 4
Lastly, add fresh lemon juice and chopped fresh parsley.
1 lemon
1 fresh parsley
