Golden Chicken Soup

Directions

1. Pat the chicken dry with a paper towel and season with ½ teaspoon salt and a few turns of black pepper. 

2. Heat the avocado oil in a large stock pot over medium heat and add the chicken to sear on both sides. Transfer the chicken to a plate.
3. Trim the onion, carrots, and celery stalks, then dice the onion, cut the carrots into ½” coins, and chop the celery.
4. Add the onion and celery to the pot, stirring to scrape the brown bits off the bottom. Once the onions are translucent, pour in the broth and 4 cups water.
5. Bring the soup to a boil, then return the chicken to the pot. Lower the heat and cover.
6. Cook for 15 minutes, then add the carrots to the pot. After about an hour and a half, remove the chicken from the pot and shred, then return it to the pot.
7. In a large blender, pulse together the garlic, ginger, turmeric, and 1 cup of broth from the soup until smooth. Pour the mixture into the pot.
8. Season to taste and finish with the lemon juice before serving.