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Lemon Ginger Turmeric Chicken and Rice Soup served with crusty bread

Lemon Ginger Turmeric Chicken and Rice Soup

A bright, nourishing soup combining tender chicken, wholesome rice, fresh ginger, golden turmeric, and zesty lemon in a comforting broth that warms the soul.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Asian-Inspired
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups chicken broth homemade preferred
  • 2 cups cooked shredded chicken
  • 1 tablespoon olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon red pepper flakes adjust to taste
  • 1 cup cooked white rice pre-cooked
  • 1/4 cup fresh lemon juice about 2 lemons
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • large pot
  • cutting board
  • knife
  • measuring cups
  • ladle

Method
 

  1. Heat olive oil in a large pot over medium heat until shimmering.
  2. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
  3. Stir in minced garlic, grated ginger, ground turmeric, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Pour in chicken broth and bring to a gentle simmer.
  5. Add shredded chicken and pre-cooked rice to the broth, stirring to distribute evenly.
  6. Allow the soup to simmer for about 10 minutes to meld flavors together.
  7. Remove from heat and stir in lemon juice along with salt and pepper to taste.
  8. Serve hot, garnished with chopped fresh parsley.

Notes

Use homemade chicken broth for best flavor. Fresh ginger and garlic provide more vibrant taste than powdered versions. For thicker soup, add more rice or reduce broth slightly. Soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
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