Description

This Lemon Ginger Turmeric Chicken and Rice Soup is a warm, comforting bowl perfect for soothing the soul. Bright lemon juice, fresh ginger, and earthy turmeric combine with tender shredded chicken and fluffy rice in a flavorful chicken broth base. Easy to prepare with wholesome ingredients, it’s an ideal recipe for a nourishing lunch or dinner that brings together vibrant spices and simple home cooking.

Ingredients

Scale

Soup Base

6 cups chicken broth
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 tablespoon grated ginger
1 teaspoon ground turmeric
1/4 teaspoon red pepper flakes
1/4 cup lemon juice
Salt and pepper to taste

Main Ingredients

2 cups cooked shredded chicken
1 cup cooked white rice
2 tablespoons chopped parsley

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Instructions

Heat Olive Oil: Warm the olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
Sauté Onion: Add the diced onion and cook until it becomes translucent and soft, about 5 minutes, to build a flavorful base.
Add Garlic, Ginger and Spices: Stir in the minced garlic, grated ginger, ground turmeric, and red pepper flakes, cooking for another minute to release their aromas.
Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a gentle simmer, ensuring all flavors begin to meld.
Add Chicken and Rice: Incorporate the cooked shredded chicken and cooked white rice into the pot, mixing well to combine.
Simmer Soup: Allow the soup to simmer for about 10 minutes to blend all ingredients and deepen the flavors.
Season and Add Lemon Juice: Stir in fresh lemon juice, and season with salt and pepper according to your taste preferences.
Garnish and Serve: Sprinkle chopped parsley on top as a fresh garnish before serving the comforting soup.

Notes

You can substitute white rice with brown rice for a heartier and more fiber-rich option, but adjust cooking times accordingly if using uncooked rice.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making this a great meal prep option.
Adjust red pepper flakes to your preferred spice level or omit for a milder soup.
For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken, or replace with cooked chickpeas or tofu.