Description
A warm hug in a bowl, this Lemon Ginger Turmeric Chicken and Rice Soup combines zesty flavors and health benefits, perfect for chilly days or when you need comfort.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 6 cups chicken broth
- 1 cup water
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup uncooked jasmine rice
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 lemon, juiced and zest grated
- Salt to taste
- 1/4 cup fresh parsley, chopped
- Lemon slices for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add ground turmeric and black pepper, stirring well to combine.
- Pour in chicken broth and water, then add chicken breasts.
- Bring to a boil, reduce heat, cover, and simmer for about 25-30 minutes or until chicken is cooked through.
- Remove chicken, set aside to cool, and shred using two forks.
- Add jasmine rice to the pot and cook for 10 minutes.
- Stir in sliced carrots and celery, cooking for an additional 10-15 minutes until tender.
- Return shredded chicken to the pot, add lemon juice and zest, stir well, and season with salt to taste.
- Serve hot, garnished with fresh parsley and lemon slices.
Notes
Use fresh spices for better flavor and consider customizing the rice. Don’t overcook the chicken, and taste before serving to adjust seasoning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg