1 1/2poundsboneless and skinless chicken breastssliced into thin strips
1tablespoonturmeric powder
1/4teaspoonmustard seed
1/4teaspooncayenne pepper
1teaspoonsea salt
6cupschicken brothlow-sodium
1tablespoonlemon juice
1cupquinoaor brown rice, cooked
1bunch cilantrochopped, for garnish
Instructions
Heat the olive oil in a large soup pot over medium heat. Add garlic and cook for 1 to 2 minutes, then add onion, carrots, and celery. Cook for a few minutes until the vegetables begin to soften, then add chicken. Cook for another 4 minutes, stirring so all sides of the chicken cook. Add the turmeric, mustard seed, cayenne, and salt, then pour in the chicken broth and lemon juice.
Bring to a boil, then simmer for about half an hour. Add cooked quinoa or rice and top with chopped cilantro.