Fill a large stockpot with water. Add the chicken, ginger, turmeric, garlic, celery tops, cheese rinds and good pinch of sea salt and bring to a boil. Reduce heat and simmer for about 20-30 minutes or until chicken is fully cooked through – a meat thermometer reads 160 degrees – start checking at 20 minutes.
Using tongs, remove the chicken, celery tops, ginger and turmeric (if using fresh) - set aside on a paper-towel-lined plate. ***While the chicken is cooking, you can prep the vegetables.
In the same stockpot, add the broth, carrots, celery and mushrooms and bring to a boil, then reduce heat to simmer and cook, covered, for about 10 minutes.
While the broth and vegetables are cooking, shred the chicken.
Once the vegetables and broth have simmered for 10 minutes, add the chicken and cauliflower rice to the pot with another good pinch of sea salt and black pepper, to taste and cayenne pepper.
Bring the soup to a boil, and then lower the heat and simmer, covered, for 10 more minutes. Adjust seasonings, to taste.
Remove the parmesan rinds with a slotted spoon and discard.
Serve, topped with cilantro, chives and avocado, if desired.
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.