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This Chicken Rice Soup with Turmeric is a recreation of a soup that one of my local organic food stores makes and sells at their hot food bar. Basically,
Finely chop onion (use the food processor to save time!), thinly slice celery and dice carrots.
Heat a large soup pot over medium high heat. Once hot add olive oil and then onion, celery, carrot, salt, turmeric and pepper. Sauté 5 to 7 minutes, stirring frequently, until vegetables are starting to soften.
Add broth, fresh thyme and sage and bring to a boil.
Once boiling, add uncooked rice and cubed chicken. Cover, reduce heat to a low boil and cook for 20 minutes or until rice is tender.
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Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.