Place the chicken breasts into a large pot on medium-high heat with a dash of olive oil. Then sprinkle on the portions of garlic powder, onion powder, and chicken powder. Leave to sit for a few minutes each side to brown, does not have to be fully cooked.

While the chicken is browning, finely dice your onion.

Remove the chicken from the pot and set aside. Use a splash of broth to deglaze the pot. Then place the onion into the deglazed pot.

While the onion is starting to soften, prepare the leek and carrot. Dice the carrot into small pieces, and slice the leek relatively thin.

Add the leek and carrot to the onion, let these saute for a few minutes to soften.

Season with turmeric and the remaining garlic powder, onion powder, and chicken powder. Sprinkle in a dash of salt as well.

Place the chicken breasts back into the pot, along with any juices. Then pour in the chicken stock.

Leave to simmer for about 1 hour.

After the golden chicken soup has been simmering for 1 hour, remove the breasts from the pot. Use 2 forks to shred the chicken breasts. Then place back into the broth.

Pour in the coconut cream and lemon juice. Stir and leave to simmer for a further 10 minutes. Serve with rice and enjoy!