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Lemon Ginger Turmeric Chicken and Rice Soup Recipe

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3.9 from 11 reviews

This Lemon Ginger Turmeric Chicken and Rice Soup is a light, healthy, and comforting dish packed with vibrant flavors from fresh lemon, ginger, garlic, turmeric, and a touch of cayenne. It features tender chicken thighs simmered with jasmine rice and nourishing vegetables, making it perfect for a cozy meal that is both satisfying and wholesome.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Vegetables and Aromatics

  • 1 tablespoon oil
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup carrot, diced
  • 1 tablespoon garlic, grated or minced
  • 1 tablespoon ginger, grated or minced
  • 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried)
  • 1 teaspoon thyme, chopped (or 1/2 teaspoon dried)

Spices

  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional)

Liquids and Grains

  • 6 cups chicken broth
  • 1 cup jasmine rice (or other long-grained rice)

Protein

  • 1 pound boneless and skinless chicken thighs (or breasts)

Finishing Touches

  • 1 tablespoon lemon juice
  • 1 tablespoon parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Sauté Vegetables: Heat the oil in a large saucepan over medium-high heat. Add the diced onion, celery, and carrots, cooking until they become tender and slightly translucent, about 7 to 10 minutes.
  2. Add Aromatics and Spices: Stir in the grated garlic, ginger, chopped rosemary, thyme, turmeric, and optional cayenne pepper. Continue to cook while stirring until the mixture is fragrant, approximately one minute.
  3. Simmer Soup: Pour in the chicken broth, add the jasmine rice and raw chicken thighs. Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently until the chicken is cooked through and the rice is tender, about 20 minutes.
  4. Shred Chicken: Remove the chicken from the pot, slice or shred it into bite-sized pieces, then return it to the soup.
  5. Season and Serve: Stir in the lemon juice and chopped parsley. Season with salt and pepper to taste. Serve hot and enjoy your nourishing soup.

Notes

  • You can substitute chicken breasts if preferred, though thighs provide more moisture and flavor.
  • For a spicier soup, increase the cayenne pepper to taste.
  • Use low-sodium chicken broth for better control over saltiness.
  • Jasmine rice can be swapped for other long-grain rice varieties if needed.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

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