Lemon Ginger Turmeric Chicken and Rice Soup
A comforting bowl of soup filled with bright flavors of lemon, ginger, and turmeric, featuring tender shredded chicken and hearty rice, perfect for any weeknight meal or when you need a soothing dish.
Ingredients
For the Soup
- 2 cups cooked chicken, shredded
- 1 tablespoon fresh ginger, minced Fresh ginger is recommended for better flavor.
- 1 teaspoon turmeric powder For a fresher note, you could grate a small knob of fresh turmeric, optional.
- 1 cup rice (white or brown) White rice cooks faster; adjust cooking time for brown rice.
- 6 cups chicken broth Low-sodium broth is a great option.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 medium lemon, juiced Fresh lemon juice is key for brightness.
- to taste salt and pepper Adjust at the end after adding lemon.
For Serving
- to taste fresh parsley for garnish
Instructions
Preparation
- In a large pot, heat some oil over medium heat. Add the diced onion, minced garlic, diced carrot, and diced celery. Sauté until softened, about 5–7 minutes.
- Stir in the minced fresh ginger and the teaspoon of turmeric powder. Cook for another minute until fragrant.
- Pour in the 6 cups of chicken broth and bring the pot to a boil.
- Once boiling, add the 1 cup of rice and the 2 cups of cooked shredded chicken. Reduce heat to a simmer.
- Cook, uncovered or partially covered, until the rice is tender — about 15–20 minutes for white rice, longer for brown.
- Stir in the juice of 1 lemon and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
For best flavor, add the lemon juice at the end and taste for salt after adding.