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Lemon Ginger Turmeric Chicken and Rice Soup: A Healing Comfort Meal

Close-up of a white bowl filled with Lemon Ginger Turmeric Chicken and Rice Soup, topped with shredded chicken, rice, parsley, and zest.

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Make this nourishing Lemon Ginger Turmeric Chicken and Rice Soup. It combines zesty lemon, warming ginger, and earthy turmeric with tender chicken and rice for a satisfying, immune-boosting meal perfect for cold days.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground black pepper
  • 8 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup uncooked white rice
  • 1/4 cup fresh lemon juice
  • Salt to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Add the minced garlic, grated ginger, turmeric, and black pepper to the pot. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and add the uncooked rice. Bring the mixture to a boil.
  4. Reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the rice is tender.
  5. Stir in the shredded chicken and cook until the chicken is heated through, about 3 minutes.
  6. Remove the pot from the heat. Stir in the fresh lemon juice. Add salt to your taste preference.
  7. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

  • For an extra boost, add 1/2 teaspoon of fresh grated turmeric root along with the ground turmeric.
  • If you use raw chicken, add 1 pound of boneless, skinless chicken thighs or breasts to the broth when you add the rice, and simmer until cooked through before shredding.
  • This soup freezes well for later use as a restorative meal idea.

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