Description
Lemon Ginger Turmeric Chicken and Rice Soup is more than just a feel-good dish—it’s a bowl full of brightness, healing, and comfort.
Ingredients
1 lb boneless, skinless chicken breast, diced
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon fresh ginger, grated or finely chopped
1 teaspoon ground turmeric
2 carrots, sliced
2 celery stalks, chopped
6 cups low-sodium chicken broth
1 cup cooked white rice
Juice + zest of 1 lemon
Salt & pepper to taste
Fresh parsley or dill (for garnish)
Instructions
Sauté aromatics: In a large pot, heat olive oil over medium heat. Add garlic, ginger, and turmeric. Sauté for 1–2 minutes until fragrant.
Cook chicken & veggies: Add diced chicken, carrots, and celery. Stir well and cook for 5–6 minutes.
Simmer: Pour in chicken broth. Bring to a boil, reduce to a simmer, cover, and cook for 15–20 minutes.
Shred chicken: Remove chicken, shred with forks, and return it to the pot.
Add rice & lemon: Stir in cooked rice, lemon juice, and zest. Simmer 5 more minutes. Season to taste.
Serve: Garnish with parsley or dill. Enjoy warm!
Notes
Fridge: Store up to 4 days in an airtight container. Add broth when reheating.
Freezer: Freeze (without rice if possible) up to 3 months. Add fresh rice when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 320
- Sodium: 550mg
- Carbohydrates: 28g