Description
A comforting soup with a unique blend of flavors featuring lemon, ginger, and turmeric, perfect for chilly evenings or when you need a pick-me-up.
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
- Start by dicing the onion, mincing the garlic, and grating the ginger and turmeric. Cut the chicken breasts into bite-sized pieces for even cooking.
- In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until soft, about 5 minutes. Stir in the garlic, ginger, and turmeric, and cook for another minute until fragrant.
- Add the chicken pieces to the pot and season with salt and pepper. Cook until they are no longer pink, about 5-7 minutes.
- Pour in the chicken broth and add the rice. Bring to a boil, then reduce the heat and let simmer for about 15 minutes, or until the rice is cooked.
- Stir in the lemon juice, zest, and baby spinach. Cook for an additional 2-3 minutes, allowing the spinach to wilt.
- Taste and adjust seasoning if needed. Ladle the soup into bowls and enjoy!
Notes
Use fresh ingredients for best flavor. Adjust seasonings as needed after adding lemon juice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg