Lemon Ginger Turmeric Chicken And Rice Soup
This comforting soup is packed with flavor and nutrients, perfect for any day!
Ingredients
Main Ingredients
- 2 tablespoon olive oil
- 2 large celery stalks, sliced
- 3 large carrots, peeled and sliced
- 1 tablespoon grated fresh ginger
- 0.75 teaspoon ground turmeric
- 0.25 teaspoon red pepper flakes
- 0.75 teaspoon dried thyme
- 0.75 teaspoon salt
- 0.5 teaspoon pepper
- 2 quart low sodium chicken bone broth or stock
- 0.5 cup long grain white rice, uncooked
- 2 large chicken breasts, cooked and diced
- 1 large lemon, juice and zest
- 2 tablespoon chopped parsley
Instructions
- In a soup pot, heat the olive oil over medium heat.
- Add the sliced celery and carrots. Cook, stirring occasionally, for about 10 minutes, or until they are lightly browned and softened. Tip: Make sure not to rush this step; it helps to develop the flavor of the soup.
- Stir in the grated ginger, ground turmeric, red pepper flakes, dried thyme, salt, and pepper. Cook for an additional 30 seconds to release the flavors.
- Pour in the chicken broth and bring the mixture to a simmer. Let it simmer over medium-low heat with the lid slightly cracked for 5 minutes.
- Add the uncooked rice and return the soup to a simmer. Continue to simmer with the lid cracked for 15 minutes. Tip: Stir occasionally to prevent the rice from sticking to the bottom.
- Stir in the diced chicken and the juice and zest of one lemon. Simmer for another 5 minutes. Taste the soup and adjust the seasoning with more salt, pepper, or lemon juice if desired.
- Serve hot, garnished with chopped parsley.
Notes
For a heartier soup, feel free to add more vegetables like spinach or kale. If you prefer a spicier kick, increase the amount of red pepper flakes.