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Lemon Ginger Turmeric Chicken and Rice Soup Recipe

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3.9 from 27 reviews

Lemon Ginger Turmeric Chicken and Rice Soup is a warm and nourishing dish perfect for cold evenings. Featuring tender chicken breasts, fresh ginger, aromatic turmeric, and zesty lemon juice, this soup combines robust flavors with wholesome ingredients. The addition of rice makes it a comforting, hearty meal that is easy to prepare and excellent for family dinners or meal prepping. The use of turmeric and ginger offers anti-inflammatory benefits, making this soup both delicious and healthful.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Protein and Aromatics

  • 4 boneless, skinless chicken breasts (about 1 lb), cut into bite-sized pieces
  • 4 cloves fresh garlic, minced
  • 2 inches ginger root, peeled and sliced

Vegetables and Spices

  • 2 carrots, sliced thinly
  • 2 celery stalks, chopped
  • 2 tsp turmeric powder

Liquids and Grain

  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 6 cups low-sodium chicken broth
  • 1 cup long-grain rice
  • Drizzle of olive oil for sautéing

Instructions

  1. Prep your ingredients: Chop the chicken breasts into bite-sized pieces, mince the garlic, peel and slice the ginger, then thinly slice the carrots and chop the celery stalks to ensure everything is ready for cooking.
  2. Sauté aromatics: Heat a drizzle of olive oil in a large pot over medium heat. Add the minced garlic and sliced ginger, cooking until fragrant, about 1 minute, which builds a flavorful base for the soup.
  3. Cook chicken: Add the bite-sized chicken pieces to the pot and cook until they develop a golden-brown color on all sides, approximately 5 minutes. This step locks in the chicken’s flavor and texture.
  4. Add vegetables and turmeric: Stir in the sliced carrots, chopped celery, and turmeric powder to the chicken, mixing well to coat the ingredients evenly and blend the spices into the dish.
  5. Simmer the broth: Pour in the low-sodium chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let the soup simmer for about 10 minutes, allowing the flavors to meld and the vegetables to soften.
  6. Add rice and cook: Stir in the long-grain rice and continue to simmer until the rice is tender, roughly 15 minutes, ensuring the soup has a hearty texture.
  7. Finish with lemon juice: Just before serving, squeeze in the fresh lemon juice for a bright, zesty lift that balances the earthy spices and enriches the broth.

Notes

  • Using low-sodium chicken broth helps control the salt content and allows the flavors of turmeric and lemon to shine through.
  • For a thicker soup, reduce the broth slightly or add less broth initially.
  • This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
  • Substitute long-grain rice with brown rice or quinoa for a healthier twist, adjusting cooking times accordingly.
  • Adjust turmeric powder amount based on your spice preference and health benefits desired.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

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