Lemon Ginger Turmeric Chicken and Rice Soup: Bright, Healing, and Comforting in Every Spoonful
A warming, aromatic soup with tender chicken, rice, and a golden broth infused with lemon, ginger, and turmeric. Comforting, nourishing, and easy to make.
Ingredients
1 lb boneless, skinless chicken thighs or breasts
1 cup white rice (cooked separately)
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 tbsp grated fresh ginger
1 tsp ground turmeric
6 cups chicken broth
1 bay leaf
Juice of 1 lemon
Zest of ½ lemon
1 tbsp olive oil
Salt and black pepper, to taste
Fresh parsley or dill, for garnish
Instructions
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Heat olive oil in a pot. Sauté onion, carrots, and celery 5–6 minutes.
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Add garlic, ginger, and turmeric. Cook 1 minute until fragrant.
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Add chicken, broth, and bay leaf. Bring to a boil.
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Reduce heat and simmer uncovered for 20–25 minutes.
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Remove chicken, shred, and return to pot.
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Stir in cooked rice, lemon juice, and zest. Simmer 5 more minutes.
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Remove bay leaf. Adjust seasoning. Garnish and serve hot.
Notes
Cook rice separately to avoid mushiness. Use fresh lemon and ginger for best flavor. Add more broth when reheating leftovers.