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Lemon Ginger Turmeric Chicken and Rice Soup: A Healing Comfort Dish

A close-up of a white bowl filled with vibrant yellow Lemon Ginger Turmeric Chicken and Rice Soup, showing shredded chicken, carrots, and white rice.

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Make this warm, soothing Lemon Ginger Turmeric Chicken and Rice Soup. It combines tender chicken, soft rice, fresh ginger, earthy turmeric, and bright lemon for a nourishing bowl that supports wellness.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground black pepper
  • 6 cups low sodium chicken broth
  • 1 cup cooked, shredded chicken (rotisserie chicken works well)
  • 1/2 cup uncooked white rice (long grain or basmati)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • Salt to taste
  • Optional: Fresh parsley for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Add the grated ginger, ground turmeric, and black pepper to the pot. Stir constantly for 1 minute until fragrant. This step activates the spices.
  3. Pour in the chicken broth and add the uncooked rice. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender.
  4. Stir in the cooked, shredded chicken. Continue to simmer for another 5 minutes to heat the chicken through.
  5. Remove the pot from the heat. Stir in the fresh lemon juice and lemon zest.
  6. Taste the soup and add salt as needed.
  7. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

  • For faster preparation, use pre-cooked rotisserie chicken.
  • To boost the anti-inflammatory properties, add a pinch of cayenne pepper with the other spices.
  • This soup freezes well; store cooled soup in airtight containers for up to three months.

Nutrition