Print

Lemon Ginger Turmeric Chicken and Rice Soup: A Healing Comfort Food Recipe

Close-up of a steaming blue bowl filled with Lemon Ginger Turmeric Chicken and Rice Soup, showing rice, shredded chicken, and carrots.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this warm, soothing Lemon Ginger Turmeric Chicken and Rice Soup. Tender chicken, fluffy rice, and a golden broth flavored with fresh ginger, earthy turmeric, and bright lemon create a nourishing bowl perfect for chilly days or when you need a feel better soup.

Ingredients

Scale
  • 1 tablespoon olive oil or avocado oil
  • 1 medium onion, finely diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground black pepper
  • 6 cups low-sodium chicken broth
  • 1 cup cooked, shredded chicken (rotisserie chicken works well)
  • 1/2 cup uncooked white rice (long grain or jasmine)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon salt, or to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Add the grated ginger, turmeric, and black pepper to the pot. Stir constantly for 1 minute until the spices are fragrant.
  3. Pour in the chicken broth and add the uncooked rice. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender.
  4. Stir in the cooked, shredded chicken. Continue to simmer, uncovered, for 5 more minutes to heat the chicken through.
  5. Remove the pot from the heat. Stir in the fresh lemon juice and salt. Taste the soup and adjust salt or pepper as needed.
  6. Ladle the soup into bowls. Garnish each serving with fresh chopped parsley before you serve it.

Notes

  • For a quicker meal, use 2 cups of cooked rice instead of adding uncooked rice to the broth. If you do this, add the cooked rice only during the last 5 minutes of simmering.
  • This soup freezes well. Cool completely before storing in airtight containers. Thaw overnight in the refrigerator and reheat gently on the stovetop.
  • If you want a richer color, use a small pinch of saffron threads along with the turmeric.

Nutrition

Find it online: https://cookingbycarla.com/lemon-ginger-turmeric-chicken-and-rice-soup/