This Lemon Ginger Turmeric Chicken and Rice Soup is a warm hug in a bowl! It combines juicy chicken, hearty rice, and a zesty kick from lemon and ginger. Perfect for cozy days!
I love how the spices make this soup feel special, like a little wellness potion. Plus, it’s super easy to make—just simmer, scoop, and enjoy. Great for a quick dinner or when you need a boost!
Key Ingredients & Substitutions
Olive Oil: This oil adds richness and flavor. If you don’t have it, you can use avocado oil or canola oil instead. Both have a neutral taste and are suitable for cooking.
Ginger: Fresh ginger gives a lovely warmth to the soup. If you’re out of fresh, ground ginger can be a substitute, but go easy, as it’s much stronger. About 1/4 teaspoon could work.
Turmeric: Turmeric adds a vibrant color and health benefits. If you don’t have ground turmeric, saffron (though different) can add some color and flavor, but it’s more expensive.
Rice: I love white and basmati rice for their texture. If you want something healthier, brown rice works, but cooking time will be longer. Adjust by adding extra water and simmering until perfectly tender.
Chicken: Boneless thighs are juicier and can be a great alternative if you prefer dark meat. Rotisserie chicken is also a handy option – just shred and add it towards the end!
Herbs: I like parsley, but cilantro brings a different flavor. You can skip the herbs or use dried herbs if fresh isn’t available, just use about 1 teaspoon instead.
How Do You Make Sure Your Chicken Is Cooked Perfectly?
Cooking chicken in soup can be tricky if you’re unsure about doneness. Here’s how to get it just right:
- Simmer the chicken gently in the soup. Cook uncovered so steam escapes, helping to avoid overcooking.
- Check the chicken at about 20 minutes. It should be white and no longer pink inside. You can also use a meat thermometer – 165°F is safe!
- After cooking, use two forks to shred your chicken. This step not only makes it bite-sized but helps mix it evenly in the soup.
Enjoying chicken that’s tender and juicy makes all the difference in this comforting meal!
How to Make Lemon Ginger Turmeric Chicken And Rice Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
Soup Ingredients:
- 4 cups chicken broth (preferably low sodium)
- 1 cup water
- 1 cup rice (preferably white or basmati)
- 2 medium carrots, sliced
- 2 boneless, skinless chicken breasts
Seasoning and Garnish:
- Juice of 1 large lemon
- 1 lemon, thinly sliced for garnish
- Salt and black pepper to taste
- Fresh parsley or cilantro, chopped (about 1/4 cup)
- Fresh dill sprigs for garnish
How Much Time Will You Need?
This comforting soup takes about 10 minutes to prepare and around 30 minutes to cook. You’ll spend a little time chopping and mixing, and then let it simmer to bring all those delicious flavors together. Total time: approximately 40 minutes!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. When hot, add the chopped onion and cook for about 5 minutes, stirring occasionally, until the onion is softened and translucent. This step is key for building flavor right from the start!
2. Add Garlic, Ginger, and Turmeric:
Now stir in the minced garlic, grated ginger, and ground turmeric. Cook this mixture for 1-2 minutes until everything is fragrant. It should smell amazing by now!
3. Bring in the Broth and Carrots:
Pour in the chicken broth and water, then add the sliced carrots. Turn up the heat and bring everything to a boil. The carrots will add a nice sweetness to the soup.
4. Add the Rice:
While the broth is heating, rinse the rice under cold water. This helps remove extra starch. Once rinsed, add the rice to the pot and stir it in gently.
5. Cook the Chicken:
Carefully place the chicken breasts into the simmering soup. Reduce the heat to a simmer, cover the pot, and let it cook for about 20-25 minutes. You want the chicken to be cooked through and the rice to be tender. It’s okay to peek, just don’t let out too much steam!
6. Shred the Chicken:
When the chicken is done, carefully remove it from the pot. Using two forks, shred the chicken into bite-sized pieces. This makes it easier to eat in the soup.
7. Combine Everything:
Return the shredded chicken back into the pot. Stir in the lemon juice, and then season with salt and black pepper to your taste. Remember, a little seasoning goes a long way!
8. Finish with Fresh Herbs:
Add in the chopped parsley or cilantro and mix well. This will brighten up the soup and add a fresh taste.
9. Serve and Garnish:
Ladle the soup into bowls and give each bowl a lovely garnish with lemon slices and fresh dill sprigs. It’s all about making it look good as well as taste!
10. Enjoy!
Serve the soup hot, and offer extra lemon wedges on the side if anyone wants an extra zesty kick. It’s a delightful and nourishing dish perfect for any day!
Enjoy this bright, comforting, and nutritious Lemon Ginger Turmeric Chicken and Rice Soup!
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice for a healthier option! However, remember that brown rice takes longer to cook. You may need to add an extra 10-15 minutes to the cooking time and ensure there’s enough liquid in the pot to accommodate it.
Can I Make This Soup Vegetarian?
Absolutely! To make this soup vegetarian, omit the chicken and use vegetable broth instead of chicken broth. You can also add more vegetables, like bell peppers or spinach, to enhance the flavor and texture of the soup!
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to cool it completely before transferring it to a freezer-safe container.
Can I Use Pre-Cooked Chicken for This Recipe?
Definitely! If you’re using pre-cooked chicken, just shred it and add it to the pot in the last few minutes of cooking. This way, it can heat through without overcooking!
