Ginger, Scallion, Chicken and Rice Soup

-1 tbsp coconut oil, ghee, or avocado oil

-1 lb. ground chicken or turkey 

-2 tbsp ginger (divided) - grated

-4 cloves garlic- minced or grated 

-1 bunch of scallions - thinly sliced

-8 cups chicken broth (I used kettle and fire)

-1/2 cup organic white rice ( I used Lundberg )

-2-3 heads baby bok choy- chopped

-1/2 tsp toasted sesame oil ( I used Eden Foods)

-2 tbsp coconut aminos ( I used The New Primal)

-Salt to taste or about 1 - 1 1/2 tsps

Heat coconut oil (or your fat of choice) in a large pot over medium heat. Then add in ground chicken and season with salt.  As the chicken cooks, begin to break it apart with a wooden spoon. Once chicken is fully cooked through, add in garlic and 1 tbsp of ginger into the pot. Sauté for about a minute or two then add in the scallions. Right after, add in broth and begin to bring to a boil. While waiting, rinse rice under water until the water runs clear. Once soup is boiling, add in rinsed and drained rice then bring to a simmer and loosely cover with a lid for about 30 minutes. Halfway through cooking the rice, add in the chopped bok choy. Once rice is cooked through, you can turn heat to low or off and add in toasted sesame oil, coconut aminos and remaining 1 tbsp of ginger. Taste to see if you need more salt! ENJOY my friends!