Description
This Lemon Ginger Turmeric Chicken and Rice Soup is a comforting and nourishing one-pot meal combining aromatic spices, fresh ingredients, and tender chicken. Infused with anti-inflammatory turmeric and zesty lemon, this soup offers a delightful balance of bright and warm flavors, perfect for a cozy lunch or dinner.
Ingredients
Scale
Soup Base
- 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
Main Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup uncooked jasmine rice
- 1 cup carrots, sliced
- 1 cup celery, sliced
Finishing Touches
- 1 lemon, juiced and zest grated
- Salt to taste
- 1/4 cup fresh parsley, chopped
- Lemon slices for garnish
Instructions
- Sauté Onion: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Spice It Up: Add the ground turmeric and black pepper, stirring well to combine with the onion mixture.
- Add Liquids and Chicken: Pour in the chicken broth and water, then add the chicken breasts to the pot.
- Simmer Chicken: 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.
- Shred Chicken: Remove the chicken from the pot and set aside to cool slightly. Once cooled, shred the chicken using two forks.
- Cook Rice: While the chicken is cooling, add the jasmine rice to the soup and cook for 10 minutes.
- Add Vegetables: 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.
- Combine and Season: Return the shredded chicken to the pot, along with the lemon juice and zest. Stir well and season the soup with salt to taste.
- Serve: Serve the soup hot, garnished with fresh parsley and lemon slices.
Notes
- For added depth, you can use homemade chicken broth or low-sodium store-bought broth.
- Adjust the turmeric and ginger quantities according to your taste preference.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- To make it gluten-free, ensure your broth and all seasonings are certified gluten-free.
- Leftovers can be frozen for up to 2 months; thaw overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: lemon ginger chicken soup, turmeric chicken soup, healthy chicken soup, chicken and rice soup, immune boosting soup
