Golden Curry Chicken & Rice Soup

Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Lay your chicken thighs on a plate and pat dry with a paper towel then coat in 1 tablespoon curry powder, turmeric, cumin, salt and pepper. Sear the chicken thighs in the Dutch oven for 1-2 minutes each side or until crispy (they do not need to be cooked through as they will cook in the soup). Set aside. In the same pot, turn heat to medium and add the additional tablespoon of olive oil. Add the onion, garlic, carrots and celery. Cook until the veggies start to soften, stirring occasionally, for about 5 minutes. Stir in the rice and 1 teaspoon curry powder for another 1 minute. Pour in the chicken broth and bring to a boil over high heat. Add the chicken back in, cover, then simmer for 20 minutes. Remove the chicken to shred then add back in along with the juice from 1 lemon. Garnish with fresh parsley and season with salt and pepper to taste.