~ serves 8, 1 serving = 2 ½ cups

- 1 pound (16 oz) boneless skinless chicken breast (3 large or 4 small chicken breasts)

- 10 cups chicken broth, low sodium

- 1 large onion, peeled and chopped

- 3 cups broccoli florets

- 2 ½ cups sliced carrots

- 2 cups chopped celery

- 1 ½ cups frozen peas

- 2 TBSPs dried parsley

- 3-4 garlic cloves, minced

- 1 TBSP ground ginger

- 2 TBSPs olive oil

- 1 TBSP apple cider vinegar

- ¼ - ½ teaspoon crushed red pepper (depending on how spicy you want it)

- ¼ teaspoon ground turmeric

- 1 cup dry jasmine rice

- Salt and pepper

     Place a large sauce pot over medium heat. Add the olive oil, chopped onions, celery, ginger, and garlic. Saute for 5-6 minutes to soften. Then add the chicken breasts, broth, carrots, apple cider vinegar, crushed red pepper, turmeric and 1 teaspoon sea salt.

     Bring to a boil, lower the heat, and simmer for 20 minutes, or until the chicken breasts are cooked through. While the soup simmers, make the jasmine rice. In a separate, small pot boil 2 cups of water and then add 1 cup dry rice. Reduce the heat to low, cover and simmer until the rice fully absorbs the water.

     After 20 minutes, remove the chicken with tongs and set them on a cutting board to cool. Add the broccoli, peas, and parsley to the pot. Continue to simmer to soften the broccoli.

     Meanwhile, shred the chicken breasts with two forks (or if you have a KitchenAid simply place the whole breasts in the bowl and use the paddle attachment to shred the chicken), and stir it back into the soup. In addition, add the cooked rice to the soup. Once the broccoli is tender, taste, then salt and pepper as needed. Serve warm.