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Cut up a whole chicken and roast with salt and pepper with skin on.
Roast at 425 f for 45 mins to 1 hour
Separate meat, skin and bones.
Place bones, skin and juices into a stock pot with the remaining ingredients and simmer for 6 to 8 hours on medium (gentle simmer).
Season broth with: 1'4 tsp turmeric, ¼ tsp cumin, ¼ tsp oregano, ¼ tsp red pepper flakes, ½ tsp black pepper.
Add shredded chicken and jasmine rice to the broth first, simmer 5 mins then add vegetables and simmer another 5 mins.
Garnish with juice of 1-2 lemons and chopped fresh parsley.