Description
A vibrant and nourishing soup blending tender chicken, aromatic spices, and comforting rice in a flavorful broth, perfect for cozy dinners and restorative meals.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup jasmine or basmati rice
- 6 cups chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 tablespoon fresh turmeric, grated (or 1 teaspoon ground turmeric)
- 1 large lemon, juiced and zested
- 2 cups baby spinach
- Salt and pepper, to taste
- Olive oil, for sautéing
Instructions
- Dice the onion and mince the garlic. Prepare chicken breasts and measure out the rice.
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent (about 5 minutes).
- Add minced garlic, grated ginger, and turmeric, stirring for another minute until fragrant.
- Add chicken breasts, season with salt and pepper, and cook until browned on all sides.
- Pour in chicken broth and bring to a boil. Add rice, reduce heat, cover, and simmer until rice is tender and chicken is cooked (about 15 minutes).
- Remove the chicken, shred it, and return to the pot. Stir in lemon juice, zest, and spinach just before serving.
Notes
For a vegan version, substitute chicken with chickpeas or tofu and use vegetable broth. Adjust spices as desired for extra heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg