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Ultimate Healing Lemon Ginger Turmeric Chicken and Rice Soup (Ready in 30 Minutes)

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

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This lemon ginger turmeric chicken and rice soup offers comforting flavor and nourishing benefits. Tender chicken, soft rice, fresh ginger, and turmeric simmer with bright lemon in a golden broth. It is a quick, satisfying meal perfect for chilly days or when you need a wellness boost.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 6 cups low-sodium chicken broth
  • 1 cup cooked, shredded chicken (use rotisserie chicken for speed)
  • 1/2 cup uncooked long-grain white rice
  • 1 bay leaf
  • 1/4 cup fresh lemon juice
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped, 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 minced garlic, grated ginger, turmeric, and cumin to the pot. Stir constantly for 1 minute until fragrant.
  3. Pour in the chicken broth and add the bay leaf. Bring the mixture to a boil.
  4. Stir in the uncooked rice and the shredded cooked chicken. Reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the rice is tender.
  5. Remove the bay leaf from the soup. Stir in the fresh lemon juice. Season with salt and pepper to your preference.
  6. Ladle the soup into bowls. Garnish each serving with fresh chopped parsley before you serve it.

Notes

  • For faster preparation, use pre-cooked or rotisserie chicken. Add it during the last 5 minutes of simmering.
  • This soup freezes well. Cool completely before storing in airtight containers.
  • If you want a deeper golden color, add a small pinch of saffron threads along with the broth.

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