Makes 4 servings

Ingredients

1 ½ pounds skinless chicken breast

8 cups water

8 thyme sprigs

½ to 1 1/2 tablespoons turmeric (adjust to your taste)

2 large celery stalks chopped

salt and freshly ground pepper, to taste

1 1/2 cups thinly sliced carrots

1 1/2 cups cooked brown rice

Directions

1. Add chicken, water, 6 sprigs thyme, turmeric, celery, salt and pepper to medium stock pot over high heat.
2. Bring mixture to boil for about 20 minutes (after 20 minutes, check chicken with meat thermometer…165 degrees F is adequate). Shut off heat, cover pot, and let sit for one hour.
3. Remove chicken breast and shred
4. Add carrots to broth, put heat back on high and boil for 5 minutes or until carrots are fork tender.
5. Add in shredded chicken and cooked rice and reduce heat to simmer.
6. Skim out sprigs of thyme.
7. Enjoy!