In large stockpot, add oil to pan over medium high heat. Brown chicken seasoned with salt and pepper. Remove from pot and let rest.
Add onion, carrots and garlic to pot. Season with salt, pepper and turmeric. Sauté together until fragrant and veggies are tender.
Add potatoes and chicken to pot. Cover with stock and add lemon zest. Bring to boil and then simmer until chicken is tender. Shred or chop chicken and add it back to pot with lemon juice. Add in herbs and let simmer about 10 more minutes. Taste broth and adjust seasoning if needed.
Serve soup with rice.
