Description
This Turmeric Chicken and Cauliflower Rice Soup is healing, bright, and so cozy for the fall and winter months!
Ingredients
- 1 chicken breast
- 4 cups of cauliflower rice
- 2 celery stalks, sliced,
- 2 medium carrots, sliced
- 3 cups of chicken/vegetable broth
- 2 cups of water
- 2 tbsp of avocado oil
or olive oil - 1/2 tsp of ground turmeric
- 1/4 tsp each of onion and garlic powder
- 1–2 tbsp of salt
- pepper, to taste
- fresh herbs; chopped thyme leaves and parsley
Instructions
- Prep vegetables: slice the carrots and celery. Wash and cut the stem/leaves off the cauliflower. Cut into fourths and process in a blender in batches until you get a cauliflower rice. If you don’t have a blender, you can use a box grater to rice the cauliflower.
- Bring the water and broth to a boil in a stockpot. Add the chicken breast, carrots, celery, bay leaf, thyme leaves, garlic/onion powder, and 1-2 tbsps of salt. Lower heat to a simmer and cover.
- While the soup is cooking heat a skillet on medium, then add 2 tbsp of oil. Once the oil is hot, add the cauliflower rice, turmeric, 1/2 a tsp of salt, and pepper to taste. Cook for 10 minutes, stirring occasionally.
- Take the chicken out of the stockpot once it’s cooked through and shred it with a fork. Add the shredded chicken and turmeric cauliflower rice to the stockpot. Let simmer for 1 minute. Season with salt and pepper taste. Top with fresh chopped parsley.
Notes
Approx. 5 FPs per serving. FP stands for Fermentation Potential and is used to determine the symptom potential in foods for those using the Fast Tract Diet
to heal/improve symptoms of GERD, LPR, SIBO, IBS, etc.
If you don’t care for cauliflower or can’t tolerate it, replace it with cooked jasmine rice (just add the ground turmeric while cooking the rice).
Turmeric is something that can be tolerated by many GERD sufferers, but there a small amount that find it problematic. Keep that in mind while trying this recipe and just the fact that some foods are trial and error.
I use powdered onion and garlic in this recipe because they are easier to digest than whole onion and garlic, but if you can tolerate garlic and onion whole and cooked, go for it! Just sauté until the onion is translucent before adding the water and broth. Can’t tolerate powdered onion and garlic at the moment? Feel free to omit altogether and adjust this recipe to suit your dietary needs.
- Category: Soups
- Method: Stovetop
Keywords: antiinflammatory, cauliflower soup, turmeric, chicken soup
