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Lemon Ginger Turmeric Chicken and Rice Soup

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A vibrant, healing dish perfect for chilly days, combining tender chicken with aromatic vegetables and spices.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1 lb)
  • 4 cloves fresh garlic, minced
  • 2 inches ginger root, peeled and sliced
  • 2 tsp turmeric powder
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 2 carrots, sliced thinly
  • 2 celery stalks, chopped
  • 6 cups low-sodium chicken broth
  • 1 cup long-grain rice

Instructions

  1. Begin by chopping the chicken into bite-sized pieces and mincing the garlic. Slice the ginger, and chop the carrots and celery.
  2. In a large pot over medium heat, warm a drizzle of olive oil. Add the minced garlic and sliced ginger, sautéing until fragrant—about 1 minute.
  3. Now, add the chicken pieces to the pot. Cook them until golden brown, which takes about 5 minutes.
  4. Stir in the sliced carrots, chopped celery, and turmeric powder.
  5. Pour in the chicken broth and bring the mixture to a gentle boil. Once bubbling, reduce the heat to low and let it simmer for about 10 minutes.
  6. It’s time to incorporate the rice! Stir it in and let the pot simmer until the rice is tender—around 15 minutes.
  7. Just before serving, squeeze in the fresh lemon juice.

Notes

For added texture, consider topping with fresh herbs or a sprinkle of chili flakes for heat. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

Nutrition

Find it online: https://delishrecipezbylucy.com/lemon-ginger-turmeric-chicken-rice-soup/

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