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Lemon Ginger Turmeric Chicken and Rice Soup

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A bright and warming soup that combines zesty lemon, spicy ginger, and earthy turmeric with tender chicken and soft rice for a comforting meal.

Ingredients

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  • 1 tbsp olive oil or neutral oil
  • 1 small onion, diced
  • 2–3 cloves garlic, minced
  • 1–2 tbsp fresh ginger, grated
  • 1 tsp ground turmeric (or 1 tbsp fresh grated turmeric)
  • 6 cups low-sodium chicken broth or stock
  • 2 cups cooked shredded chicken (or 1 lb boneless skinless chicken cooked and shredded)
  • 3/4 to 1 cup white rice (jasmine, short-grain, or basmati)
  • Juice of 1–2 lemons (to taste)
  • Salt and black pepper to taste
  • Chopped fresh parsley or cilantro to finish

Instructions

  1. Heat oil in a large pot over medium heat. Add onion and cook until translucent, about 4–5 minutes.
  2. Stir in garlic, ginger, and turmeric. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and bring to a gentle boil.
  4. Add rice and reduce to a simmer. Cook until rice is nearly tender (10–15 minutes depending on rice).
  5. Stir in shredded chicken and simmer for 3–5 more minutes to heat through.
  6. Remove from heat. Add lemon juice, salt, and pepper. Taste and adjust.
  7. Serve topped with chopped parsley or cilantro.

Notes

Cool the soup quickly and store in airtight containers in the fridge for up to 3–4 days. Freeze in portions for up to 3 months. When reheating, add a splash of broth or water to loosen the rice and refresh flavors.

Nutrition

Find it online: https://recipesunfolded.com/lemon-ginger-turmeric-chicken-soup/

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