Lemony chicken "rice" soup (Whole30)

This is one of my favorite fall/winter comfort foods. There's nothing better than a warm bowl of chicken soup when the weather is starting to turn colder. Packed with anti-inflammatory ingredients like ginger and turmeric, this is hands down one of my go-to meals when it's cold out and even more so when I'm feeling under the weather.

Feel free to adjust the veggies to fit your liking (and what you have on hand!) I typically do carrots, celery, and onions and if I have it on hand, throw in some greens like kale or spinach.

Enjoy!

Lemony chicken "rice" soup 

Ingredients:
6 cups chicken bone broth 
1 yellow onion, diced
1 Tlbs grated fresh ginger
1 Tbls garlic, minced
2 large carrots, chopped
2 celery stalks, chopped
2 Tbls avocado oil or ghee
1 bag frozen cauliflower rice
1 tsp ground turmeric
1/2 tsp salt
1/2 tsp black pepper
1 lb. boneless skinless cooked chicken breast (or rotisserie chicken if you want to make life even easier!)
2 cups kale, chopped
2 tsp parsley, chopped
1 lemon, juiced

Directions:

1. In a large soup pan, heat 1 Tbls of avocado oil. Sautee the onion, garlic and ginger until it's nearly translucent. Add chicken broth and chopped carrots and celery to the pot. Heat on medium until the veggies are cooked through.

2. In a separate pan, sautee the onion, garlic, ginger in avocado oil until it's nearly translucent. Add frozen cauliflower rice to the pan and cook. When it's golden and soft, add turmeric, black pepper and sea salt. Stir and cook for another minute. 

3. Using the blender or an immersion blender, blend half of the cooked cauliflower rice with a scoop of the heated broth.

4. Add the other half of the cooked cauliflower and the creamy blended broth to the soup pot. Add the chicken, and chopped kale and parsley. Simmer until cooked.

5. Add the juice of one lemon to finish and enjoy!