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Lemon Ginger Turmeric Chicken and Rice Soup

A comforting and nourishing soup packed with flavorful ingredients like lemon, ginger, turmeric, chicken, and rice, perfect for chilly days or when feeling under the weather.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Base
  • 6 cups chicken broth Use vegetable broth for a vegetarian option.
  • 2 cups cooked shredded chicken Can substitute with chickpeas or another protein for a vegetarian version.
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
Flavorings
  • 1 tablespoon grated ginger Fresh ginger recommended for best flavor.
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon red pepper flakes Adjust to taste.
  • 1/4 cup lemon juice Add at the end to preserve freshness.
  • to taste salt and pepper
  • 2 tablespoons chopped parsley For garnish.

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat until hot. Add the diced onion and cook until translucent, about 5 minutes.
  2. Stir in minced garlic, grated ginger, ground turmeric, and red pepper flakes. Cook for another minute until fragrant.
Cooking
  1. Pour in the chicken broth and bring to a gentle simmer. Add shredded chicken and pre-cooked rice. Let simmer for about 10 minutes.
  2. Stir in lemon juice and season with salt and pepper to taste.
Serving
  1. Serve hot, garnished with chopped parsley.

Notes

For storage, keep the soup in an airtight container for up to 4 days in the refrigerator, or freeze for up to 3 months. Leave space in the container for expansion when freezing.