Name: Lemon Ginger Turmeric Chicken and Rice Soup Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon ground turmeric; 1/2 teaspoon ground black pepper; 6 cups chicken broth; 1 cup water; 1 1/2 pounds boneless, skinless chicken breasts; 1 cup uncooked jasmine rice; 1 cup carrots, sliced; 1 cup celery, sliced; 1 lemon, juiced and zest grated; Salt to taste; 1/4 cup fresh parsley, chopped; Lemon slices for garnish

Introduction

This Lemon Ginger Turmeric Chicken and Rice Soup is a bright and comforting dish perfect for chilly days or when you need a nourishing meal. The zesty lemon and warm turmeric flavors combine beautifully with tender chicken and wholesome vegetables. It’s easy to make and satisfying for the whole family.

A white bowl filled with a yellow curry containing shredded pieces of chicken, slices of orange carrot, and translucent pieces of celery, all garnished with fresh green parsley. On one side of the bowl, there is a mound of white rice sprinkled with more parsley, and two thin slices of lemon rest on the edge. The scene is set on a white marbled surface, highlighting the vibrant colors of the dish, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon ground turmeric

1/2 teaspoon ground black pepper

6 cups chicken broth

1 cup water

1 1/2 pounds boneless, skinless chicken breasts

1 cup uncooked jasmine rice

1 cup carrots, sliced

1 cup celery, sliced

1 lemon, juiced and zest grated

Salt to taste

1/4 cup fresh parsley, chopped

Lemon slices for garnish

Instructions

Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Step 2: Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Step 3: Add the ground turmeric and black pepper, stirring well to combine.

Step 4: Pour in the chicken broth and water, then add the chicken breasts to the pot.

Step 5: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 25-30 minutes, or until the chicken is cooked through.

Step 6: Remove the chicken from the pot and set aside to cool slightly. Once cooled, shred the chicken using two forks.

Step 7: While the chicken is cooling, add the jasmine rice to the soup and cook for 10 minutes.

Step 8: Stir in the sliced carrots and celery, continuing to cook for an additional 10-15 minutes or until the vegetables are tender and the rice is fully cooked.

Step 9: Return the shredded chicken to the pot, along with the lemon juice and zest. Stir well and season the soup with salt to taste.

Step 10: Serve the soup hot, garnished with fresh parsley and lemon slices.

Tips & Variations

For extra depth of flavor, try adding a cinnamon stick or a star anise during simmering and remove before serving.

Use brown rice instead of jasmine rice for a nuttier taste and more fiber, adjusting cooking time as needed.

If you prefer a spicier soup, add a dash of cayenne pepper or red pepper flakes when adding the turmeric.

Vegetarian option: Substitute chicken with chickpeas and use vegetable broth.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and can add extra richness. Just adjust cooking time slightly until the chicken is fully cooked and tender.

Can I prepare this soup in a slow cooker?

Absolutely. Sauté the aromatics first, then transfer all ingredients except the rice and lemon to the slow cooker. Cook on low for 4-6 hours. Add the rice, cook for another 30 minutes, then stir in lemon juice, zest, and shredded chicken before serving.