Description
A comforting Lemon Ginger Turmeric Chicken and Rice Soup that combines fragrant turmeric, zesty lemon, and warming ginger for a flavorful and nourishing meal. Perfect for a cozy lunch or light dinner, this soup features tender shredded chicken, fluffy rice, and a vibrant broth infused with spices and fresh herbs.
Ingredients
Scale
Soup Base
- 6 cups chicken broth
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground turmeric
- 1/4 teaspoon red pepper flakes
Protein and Grains
- 2 cups cooked shredded chicken
- 1 cup cooked white rice
Finishing Touches
- 1/4 cup lemon juice
- Salt and pepper to taste
- 2 tablespoons chopped parsley
Instructions
- Heat the oil: Heat olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté the onion: Add diced onion and cook until translucent, about 5 minutes, to develop a flavorful base.
- Add spices and aromatics: Stir in minced garlic, grated ginger, ground turmeric, and red pepper flakes, cooking for another minute to release their aromas.
- Simmer broth: Pour in chicken broth and bring to a gentle simmer, allowing flavors to begin melding.
- Add chicken and rice: Stir in cooked shredded chicken and cooked white rice to the pot.
- Simmer soup: Let the soup simmer for about 10 minutes to combine flavors and heat through thoroughly.
- Season and brighten: Stir in lemon juice, then season with salt and pepper to taste.
- Garnish and serve: Sprinkle chopped parsley on top before serving for freshness and color.
Notes
- Use cooked chicken and rice for quicker preparation and convenience.
- Adjust the amount of red pepper flakes according to your preferred spice level.
- Add extra vegetables like carrots or celery for more texture and nutrients.
- For a thicker consistency, use less broth or add a small amount of cornstarch slurry to thicken the soup.
- Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
