Slice carrots and celery.
Cut stems and leaves off of the cauliflower. Cut to the appropriate size to fit in the blender. Blend until you get cauliflower rice.
In a pot, bring water and chicken stock to boil.
Add chicken, carrots, celery, bay leaf, onion powder, garlic powder, and salt. Lower heat to a simmer and cover with a lid.
Heat the oil in a skillet over medium heat.
When the oil is hot, cook cauliflower rice, turmeric, and salt for 10 minutes.
When chicken thighs are fully cooked, remove and shred chicken to bite-size.
Add chicken and cauliflower rice back to the soup and simmer for 1-2 minutes.
Sprinkle with parsley and enjoy!