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Lemon Ginger Turmeric Chicken and Rice Soup Recipe

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3.9 from 53 reviews

This Lemon Ginger Turmeric Chicken and Rice Soup is a light, healthy, and flavorful dish combining aromatic spices like turmeric, ginger, and garlic with tender chicken thighs and fragrant jasmine rice. Perfect for a comforting meal, this soup balances zesty lemon and warm spices with nourishing ingredients, making it both delicious and wholesome.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Soup Base

  • 1 tablespoon oil
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup carrot, diced
  • 1 tablespoon garlic, grated or minced
  • 1 tablespoon ginger, grated or minced
  • 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried)
  • 1 teaspoon thyme, chopped (or 1/2 teaspoon dried)
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 6 cups chicken broth

Main Ingredients

  • 1 cup jasmine rice (or other long-grained rice)
  • 1 pound boneless and skinless chicken thighs (or breasts)

Finishing Touches

  • 1 tablespoon lemon juice
  • 1 tablespoon parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Sauté the Vegetables: Heat the oil in a large saucepan over medium-high heat. Add the diced onion, celery, and carrots, and cook until the vegetables are tender and fragrant, about 7 to 10 minutes.
  2. Add Aromatics and Spices: Stir in the grated garlic and ginger along with rosemary, thyme, turmeric, and optional cayenne pepper. Cook the mixture, stirring continuously, until fragrant, about 1 minute, to release the flavors of the spices.
  3. Simmer with Broth, Rice, and Chicken: Pour in the chicken broth, and add the jasmine rice and chicken thighs. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer until the chicken is cooked through and the rice is tender, approximately 20 minutes.
  4. Shred the Chicken: Remove the cooked chicken from the pot. Slice or shred the chicken into bite-sized pieces, then return it to the soup to combine fully.
  5. Finish the Soup: Stir in the lemon juice and chopped parsley. Season with salt and freshly ground black pepper to taste. Serve hot and enjoy!

Notes

  • You can substitute chicken breasts if preferred, but thighs offer more moisture and flavor.
  • Adjust the cayenne pepper to your preferred spice level, or omit for a milder soup.
  • Use low-sodium chicken broth to control the salt content.
  • For gluten-free, ensure broth and other ingredients are certified gluten-free.
  • This soup can be made ahead and keeps well refrigerated for up to 3 days or frozen for up to 2 months.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://ellarecipe.com/lemon-ginger-turmeric-chicken-and-rice-soup-recipe/