Lemon Ginger Turmeric Chicken and Rice Soup | Comfort in a Bowl
Infused with the zesty brightness of lemon, the warming spice of ginger, and the golden richness of turmeric, this Chicken and Rice Soup is a flavorful hug in a bowl. Tender chicken, wholesome rice, and aromatic herbs come together in a harmony of comforting goodness. Perfect for cozy evenings or when you need a soothing pick-me-up.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup cooked white rice
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground turmeric
- 1⁄4 teaspoon red pepper flakes
- 1⁄4 cup lemon juice
- Salt and pepper to taste
- 2 tablespoons chopped parsley
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic, grated ginger, ground turmeric, and red pepper flakes, cooking for another minute.
4. Pour in chicken broth and bring to a simmer.
5. Add shredded chicken and cooked white rice to the pot.
6. Let the soup simmer for about 10 minutes to allow the flavors to meld.
7. Stir in lemon juice, salt, and pepper to taste.
8. Sprinkle chopped parsley on top before serving.
Notes
For a quicker version of this soup, you can use store-bought rotisserie chicken and pre-cooked white rice.
Feel free to add more vegetables like carrots, celery, or bell peppers for extra nutrients and flavor.
To make it spicier, increase the amount of red pepper flakes or add a dash of cayenne pepper.
Fresh herbs like cilantro or basil can be used instead of parsley for a different flavor profile.
This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage. Just reheat gently on the stove when ready to serve.