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–+ servings
Lemon Ginger Turmeric Chicken and Rice Soup

Lemon Ginger Turmeric Chicken and Rice Soup for Cozy Nights

This Lemon Ginger Turmeric Chicken and Rice Soup is hearty, comforting, and packed with flavors that warm the soul.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound Boneless, skinless chicken breasts Chicken thighs can add richness.
  • 2 tablespoons Olive oil Avocado oil works as a substitute.
  • 1 medium Onion, diced Shallots can provide a milder alternative.
  • 2 cloves Garlic, minced Can substitute with garlic powder (about 1/4 teaspoon).
  • 1 tablespoon Fresh ginger, grated Use ground ginger (1 teaspoon) if fresh isn't available.
  • 1 teaspoon Ground turmeric Feel free to use fresh turmeric if you have it.
  • 2 carrots sliced Parsnips are a perfect substitute.
  • 2 stalks Celery, diced Fennel can introduce an anise note if desired.
  • to taste Salt Adjust according to taste or dietary restrictions.
  • to taste Black pepper Swap with white pepper for a milder flavor.
  • 6 cups Chicken broth Vegetable broth fits well for a vegetarian take.
  • 1 cup Long-grain rice Replace with quinoa for a gluten-free option.
  • 1 each Juice of one lemon Lime juice can be an alternative.
  • to taste Fresh parsley (optional) Cilantro can give a different herbal experience.

Equipment

  • Large pot

Method
 

Cooking Steps
  1. Begin by dicing the boneless, skinless chicken breasts into bite-sized pieces, ensuring uniformity for even cooking. Set aside while you heat your olive oil.
  2. Add about two tablespoons of olive oil to the pot, allowing it to shimmer. Toss in the diced onion and sauté for approximately 5 minutes until they become translucent and fragrant.
  3. Next, introduce the minced garlic and freshly grated ginger. Stir these in for about 1 minute.
  4. Sprinkle in the ground turmeric, salt, and black pepper. Stir briefly to coat the onions, garlic, and ginger with the spices.
  5. Toss in the sliced carrots and diced celery. Stir to ensure they’re evenly coated with the spice mixture and sauté for about 3 minutes.
  6. Gently fold in the diced chicken, stirring continuously for around 5 minutes.
  7. Gradually pour in the chicken broth, mixing well to combine all ingredients.
  8. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes.
  9. After 15 minutes, stir in the long-grain rice and cover the pot again. Allow it to cook for an additional 15-20 minutes.
  10. Once the rice is cooked to perfection, remove the pot from heat. Squeeze the juice of one lemon into the soup.
  11. Ladle the soup into bowls. Garnish with a sprinkle of fresh parsley if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 150IUVitamin C: 25mgCalcium: 5mgIron: 15mg

Notes

Ensure the chicken is fully cooked, and feel free to customize with more vegetables if desired. Store leftovers properly for future enjoyment.

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