0 In a large pot over medium heat, add the olive oil, onions, carrots, celery, ginger, and garlic. Cook for 5-7 minutes, until the vegetables are slightly softened.
1 Add the chicken, broth, bouillon seasoning, apple cider vinegar, turmeric, and salt to the pot.
2 Turn heat to medium-low, and cook for 20-40 minutes, until the chicken breasts are cooked through (165 degrees).
3 Transfer the chicken to a cutting board. Shred the chicken with 2 forks.
4 Add the shredded chicken, broccoli, peas, cauliflower rice, spinach, and parsley to the pot. Continue to simmer until the broccoli is thawed. Turn off the heat.
5 Use scissors to cut the broccoli into smaller pieces. Taste and add more salt if needed.
