Description
A soothing and flavorful Lemon Ginger Turmeric Chicken and Rice Soup combining aromatic spices, tender shredded chicken, and comforting rice in a light broth infused with fresh lemon juice, perfect for a nourishing meal.
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
Instructions
- Heat the oil: Heat olive oil in a large pot over medium heat to prepare the base for sautéing.
- Sauté onion: Add diced onion and cook until translucent, about 5 minutes, to release sweetness and soften the onion.
- Add aromatics: Stir in minced garlic, grated ginger, ground turmeric, and red pepper flakes, cooking for another minute to bloom the spices and aromas.
- Add broth: Pour in chicken broth and bring the mixture to a simmer, creating the flavorful soup base.
- Add protein and rice: Add shredded chicken and cooked white rice to the pot, incorporating the main components.
- Simmer the soup: Let the soup simmer gently for about 10 minutes to allow all ingredients to meld and flavors to develop.
- Season and brighten: Stir in lemon juice, then season with salt and pepper to taste, balancing the flavors with acidity and seasoning.
- Garnish and serve: Sprinkle chopped parsley on top before serving to add a fresh herbal note and vibrant color.
Notes
- Use shredded rotisserie chicken for convenience and added flavor.
- Adjust red pepper flakes to your preferred heat level or omit for a milder soup.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently.
- For a gluten-free option, ensure the chicken broth is gluten-free certified.
- Add more lemon juice if you like a tangier soup.