This soup is the perfect recipe when you want something comforting and nutritious. Enjoy a nice detox without sacrificing any flavor!
Prep Time: 50 minutes | Makes 6 Servings
- 1 lb. boneless skinless chicken thighs
- 2 carrots
- 2 stalks of celery
- 3 garlic cloves, minced
- 9 oz. Kettle & Fire turmeric ginger bone broth
- 1/2 yellow onion, diced
- 1 lemon
- 3 cups water
- salt, to taste
- pepper, to taste
- 2 tsp. cayenne pepper
- 1 cup spinach
- 1 cup brown rice
- 2 tbsp. fresh chopped dill
In a large pot or dutch oven over low heat, add the raw chicken, 3 cups of water, diced onion, diced carrots, diced celery, minced garlic, salt, pepper, cayenne pepper, and dill. Stir to combine and cover. Cook on low for 30 minutes to an hour.
While the soup simmers, prepare the brown rice in a separate pot.
Once the soup is finished cooking, add the cooked brown rice to the pot, juice from one lemon, and the Kettle and Fire bone broth. Stir to combine. Pour your soup in a bowl with fresh spinach and enjoy!
Mary Alexander Satterfield is a Memphis-based recipe developer and content creator. She runs a food blog called @the_hungry_hooker inspired by her maiden name Hooker. MA takes recipes you love and lightens them up with clean ingredients giving them a healthy twist. Learn more at Hungryhooker.com and follow on Instagram @the_hungry_hooker.