INGREDIENTS
1
Chicken breasts
1 cup
Asparagus
1
Bay leaf
1 cup
Carrots
1 cup
Celery
1 cup
Mushrooms, white
1 tbsp
Parsley, fresh
4 cups
Chicken broth
1
Jasmine rice, cooked
1
Pepper
1 tsp
Sea salt or himalayan salt
1 tbsp
Olive oil
4 cups
Water
Optional; fresh or dried thyme leaves and 1/8 tsp ground turmeric