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.
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
- ¼ teaspoon red pepper flakes Adjust to taste.
- ¼ cup lemon juice Add at the end to preserve freshness.
- to taste salt and pepper
- 2 tablespoons chopped parsley For garnish.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat until hot. Add the diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic, grated ginger, ground turmeric, and red pepper flakes. Cook for another minute until fragrant.
Cooking
- Pour in the chicken broth and bring to a gentle simmer. Add shredded chicken and pre-cooked rice. Let simmer for about 10 minutes.
- Stir in lemon juice and season with salt and pepper to taste.
Serving
- 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.
