Chicken, veg and brown rice soup

Ingredients

4 cloves garlic, crushed

thumb size piece of ginger, finely chopped

thumb size piece of fresh turmeric, grated (alternatively, you can use 1 tbsp turmeric powder)

4 carrots diced into small cubes

½ bunch celery diced into small cubes (approx 5 stalks)

1 leek sliced finely (white and light green part only)

1 onion finely diced

200g shiitake mushrooms finely chopped

3-4 cups chicken stock (freshly made is best)

1 cup of washed and uncooked brown rice

the meat off 1 whole chicken, shredded (you can cook your own or buy pre cooked)

Method

Using a large deep pan over medium to high heat, add a decent drizzle of olive oil, the garlic, leek and onion, and sauté until soft and fragrant (roughly 4 minutes).

Add the ginger, turmeric and mushrooms and cook, stirring often for a further 3 minutes or until the mushrooms begin to soften.

Add the carrot and celery and cook for a few minutes, stirring everything together nicely.

Reduce the temperature to low-medium heat, add the uncooked rice and stock and simmer for 10 minutes with the lid off, stirring occasionally.

Place the lid on and continue to simmer until the veg is soft and the rice is cooked through, stirring every 5 minutes or so. This usually takes about an hour.

Once the veg has softened and the rice is cooked through, add water if required, I usually add 1 or 2 cups of boiling water at this stage (you can do this according to how you like your soup, I enjoy mine as per the photo).

Add the shredded chicken, stir through and warm. Season with salt and pepper and enjoy!

This soup will keep in the fridge for 3-4 days and freezes really well for up to 3 months.