Lemon Ginger Turmeric Chicken and Rice Soup
A vibrant and nourishing soup filled with chicken, aromatic spices, and vegetables, perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Gluten-Free, Dairy-Free
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
- Prepare the ingredients by chopping the chicken, mincing the garlic, slicing the ginger, and chopping the carrots and celery.
- Sauté the minced garlic and sliced ginger in a pot over medium heat until fragrant, about 1 minute.
- Cook the chicken pieces until golden brown, about 5 minutes.
- Add the thinly sliced carrots, chopped celery, and turmeric powder, mixing well.
- Pour in the chicken broth and bring to a gentle boil, then reduce heat and simmer for 10 minutes.
- Incorporate the long-grain rice and continue to simmer until tender, about 15 minutes.
- Finish by squeezing the fresh lemon juice into the soup just before serving.
Notes
Serve with warm bread or mixed greens. Customize with additional vegetables or a plant-based protein if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg