Happy Friday!

As fall settles in and I prepare for an upcoming move, I’ve been on the hunt for simple, nourishing meals that help me stay on track with my protein and nutrient needs.

This delicious Chicken, Turmeric & Brown Rice Soup is exactly what I need—comforting, nutritious, and perfect for the darker, rainy days. It's warming, satisfying, and checks all the boxes for a cozy fall vibe!

• 227 grams Chicken Breast (boneless, skinless)
• 12 cups Chicken Broth
• 4 cups Coleslaw Mix
• 1 cup Brown Rice (dry, rinsed)
• Sea Salt & Black Pepper (to taste)
• 2 tsp Turmeric (ground)
• 1/3 cup Parsley

1. Add the chicken and broth to a pot. Bring to a boil then reduce the heat to a simmer. Cover partially and simmer for 15 to 17 minutes or until the chicken is cooked through. Remove the chicken from the broth and set aside.
2. Add the coleslaw mix, rice, salt, and pepper to the broth. Bring to a boil, reduce the heat, and simmer, partially covered, for 25 to 30 minutes or until the vegetables and rice are cooked.
3. Cut the chicken into bite-sized pieces and add it to the soup. Stir in the turmeric and parsley. Divide evenly between bowls and enjoy!

• Tasty Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to three months.
• Serving Size: One serving is approximately three cups.
• Make it Vegan!: Use chickpeas, lentils, or tofu instead of chicken.
• More Flavour: Add garlic and/or ginger for a little spice.
• Short on Time: Use leftover chicken or roast chicken from the grocery store.