I am a big fan of soup, particularly on a cold winter-y day. Today I share with you a delicious chicken soup with fresh thyme, brown rice, sliced carrots, a little celery, and a hearty dose of the anti-inflammation spice, turmeric.
I think turmeric’s yellow hue makes the soup even more inviting. I folded in pre-cooked brown rice which made the recipe a bit easier to whip up. (Trader Joes and Whole Foods have frozen rice that you can microwave or make your own and set aside to fold in.)
Turmeric may also aid digestion by encouraging bile release and gallbladder contraction.
- Makes about 4 servings
- 1 chicken breast (w/ skin and bones) ~1.5 pounds
- 8 cups water
- 8 thyme sprigs (save a few sprigs for garnish)
- 1 1/2 tablespoons turmeric (this is a hefty dose, feel free to start with 1-2 teaspoons and adjust to your taste)
- 1 large celery stalk with leaves, chopped
- salt and freshly ground pepper, to taste
- 1 1/2 cup thinly sliced carrot rounds
- 1 1/2 cups pre-COOKED brown rice
- Add chicken, water, 6 sprigs thyme, turmeric, celery, salt and pepper to medium stock pot over high heat.
- Bring mixture to boil for about 20 minutes. Check chicken with meat thermometer for doneness, should register 165 degrees F. Shut off heat, cover pot, and let sit for one hour.
- Remove chicken breast and shred meat off bone, throw out bones and skin and set meat aside.
- Add carrots to broth, put heat back on high and boil for 5 minutes or until carrots are fork tender.
- Add in chicken and cooked rice and reduce heat to simmer.
- Skim out sprigs of thyme.
- Pour soup in serving bowl and add fresh thyme as garnish.
I cook my chicken this way when I prepare chicken salad too. I boil a 1 1/2 pound bone-in chicken breast for about 15-20 minutes (check temp. should be 165 degrees F to ensure its cooked through) and let it sit for an hour off heat. This makes the chicken so moist and perfect for a yummy homemade chicken salad base. I save the broth and freeze it for later use. This week, I made chicken salad with lemon, mayo and tarragon and last week, I made it with poppy seeds, red grapes, scallion greens, and pecans.
Who said a low FODMAP diet has to be bland!? Not me!