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Prep vegetables: slice the carrots and celery. Wash and cut the stem/leaves off the cauliflower. Cut into fourths and process in a blender in batches until you get a cauliflower rice. If you don’t have a blender, you can use a box grater to rice the cauliflower.
Bring the water and broth to a boil in a stockpot. Add the chicken breast, carrots, celery, bay leaf, thyme leaves, garlic/onion powder, and 1-2 tbsps of salt. Lower heat to a simmer and cover.
While the soup is cooking heat a skillet on medium, then add 2 tbsp of oil. Once the oil is hot, add the cauliflower rice, turmeric, ½ a tsp of salt, and pepper to taste. Cook for 10 minutes, stirring occasionally.
Take the chicken out of the stockpot once it’s cooked through and shred it with a fork. Add the shredded chicken and turmeric cauliflower rice to the stockpot. Let simmer for 1 minute. Season with salt and pepper taste. Top with fresh chopped parsley.