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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 comforting, immune-boosting, and customizable for a delightful meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 6 cups Chicken Broth Consider using vegetable broth for a vegetarian option.
  • 2 cups Shredded Chicken Use pre-cooked rotisserie chicken to save time.
  • 1 cup White Rice Quinoa can be a great gluten-free alternative.
For the Aromatic Blend
  • 2 tablespoons Olive Oil Vegetable oil can work if preferred.
  • 1 large Onion Swap with leeks for a milder taste.
  • 3 cloves Garlic Fresh garlic preferred.
  • 1 tablespoon Grated Ginger Ground ginger is a fine substitute.
  • 1 teaspoon Ground Turmeric Fresh turmeric can be used if available.
  • to taste pinch Red Pepper Flakes Adjust to spice preference.
For Finishing Touches
  • 1 tablespoon Lemon Juice Fresh lemon juice is best for flavor.
  • to taste Salt Adjust to taste.
  • to taste Pepper Adjust to taste.
  • 1/4 cup Parsley Freshly chopped for garnish.

Equipment

  • Large pot

Method
 

  1. Heat the Oil: In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering.
  2. Sauté the Aromatics: Add one diced onion to the pot, stirring occasionally for about 5 minutes until translucent.
  3. Add Garlic and Spices: Stir in 3 minced garlic cloves, 1 tablespoon of grated ginger, 1 teaspoon of ground turmeric, and a pinch of red pepper flakes. Cook for an additional minute until aromatic.
  4. Incorporate the Broth: Pour in 6 cups of chicken broth and bring to a gentle simmer.
  5. Add Chicken and Rice: Once simmering, add 2 cups of shredded chicken and 1 cup of cooked white rice. Simmer for about 10 minutes.
  6. Finish with Lemon and Seasoning: Remove from heat and stir in the juice of 1 lemon. Season with salt and pepper to taste.
  7. Serve and Garnish: Ladle soup into bowls and sprinkle with freshly chopped parsley.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 34gProtein: 24gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 3mgIron: 15mg

Notes

Store in airtight containers for up to 3-4 days in the fridge. Freeze for longer storage. Reheat gently on stovetop.

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