Description
This lemon ginger turmeric chicken and rice soup is a warm, healing dish packed with anti-inflammatory ingredients. With garlic, ginger, turmeric, and lemon, this soup boosts immunity, fights inflammation, and provides deep comfort. Tender chicken, jasmine rice, and aromatic herbs create a flavorful, satisfying meal that’s easy to prepare in under an hour.
Ingredients
Scale
- 1 tablespoon oil (olive or avocado)
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup carrot, diced
- 1 tablespoon garlic, grated or minced
- 1 tablespoon ginger, grated or minced
- 1 teaspoon rosemary, chopped (or ½ teaspoon dried)
- 1 teaspoon thyme, chopped (or ½ teaspoon dried)
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper (optional)
- 6 cups chicken broth
- 1 cup jasmine rice (or any long-grain variety)
- 1 pound boneless, skinless chicken thighs or breasts
- 1 tablespoon lemon juice
- 1 tablespoon parsley, chopped
- Salt and black pepper to taste
Optional Garnishes:
- Fresh parsley
- Lemon wedges
- Red pepper flakes for extra spice
Instructions
-
Sauté the Vegetables
- Heat oil in a large pot over medium heat.
- Add onion, celery, and carrot. Cook for 5 minutes until softened.
-
Add the Aromatics
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Add rosemary, thyme, turmeric, and cayenne (if using). Mix well.
-
Add the Broth and Chicken
- Pour in chicken broth and bring to a boil.
- Add chicken thighs or breasts.
- Reduce heat and simmer for 20 minutes until the chicken is fully cooked.
-
Cook the Rice
- Remove cooked chicken and set aside.
- Stir in jasmine rice and cook for 15 minutes until tender.
-
Shred the Chicken
- Once cool enough to handle, shred the chicken into bite-sized pieces.
- Return shredded chicken to the pot.
-
Finish with Lemon and Herbs
- Stir in lemon juice and parsley.
- Season with salt and black pepper to taste.
- Simmer for 5 minutes to blend flavors.
-
Serve and Enjoy
- Ladle into bowls and garnish with parsley or lemon wedges.
- Serve warm and enjoy its healing benefits!
Notes
- Storage: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
- Reheating: Warm on the stovetop over medium heat, stirring occasionally.
- Make it vegetarian: Use vegetable broth and swap chicken for chickpeas or tofu.
- Spice it up: Add extra cayenne or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy