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Lemon Ginger Turmeric Chicken and Rice Soup

Close-up of a white bowl filled with vibrant yellow Lemon Ginger Turmeric Chicken and Rice Soup, topped with chicken chunks, rice, carrots, and parsley.

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Make this warm, soothing Lemon Ginger Turmeric Chicken and Rice Soup. It features tender chicken, rice, fresh ginger, turmeric, and bright lemon for a nourishing bowl that is simple to prepare.

Ingredients

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  • 1 tablespoon olive oil or avocado oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 6 cups low-sodium chicken broth
  • 1 cup cooked, shredded chicken breast (use rotisserie for speed)
  • 1/2 cup long-grain white rice, uncooked
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 cup fresh lemon juice
  • 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 for 5 to 7 minutes until the vegetables soften.
  2. Add the minced garlic, grated ginger, and ground turmeric to the pot. Stir constantly for 1 minute until fragrant.
  3. Pour in the chicken broth. Increase the heat to high and bring the mixture to a boil.
  4. Once boiling, add the uncooked rice. Reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the rice is tender.
  5. Stir in the cooked, shredded chicken. Cook for 2 more minutes until the chicken is heated through.
  6. Remove the pot from the heat. Stir in the fresh lemon juice, salt, and pepper. Taste and adjust seasoning if needed.
  7. Ladle the soup into bowls. Garnish each serving with fresh chopped parsley before you serve.

Notes

  • For a quicker preparation, use pre-cooked rotisserie chicken.
  • If you prefer a stronger turmeric flavor, use 1 1/2 teaspoons of ground turmeric.
  • This soup freezes well; cool completely before transferring to an airtight container.

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