Turmeric Chicken and Rice Soup
A comforting and healthy soup packed with chicken, rice, and turmeric.
Equipment
- Large saucepan For cooking the soup.
Ingredients
Main Ingredients
- 1.5 tablespoon olive oil
- 1.5 pound boneless chicken breast or thighs
- 1 teaspoon ground turmeric
- 2 tablespoon butter
- 1 cup matchstick carrots
- 0.5 unit onion, diced
- 5 cloves garlic, minced
- 1 cup rice
- 8 cups chicken broth or stock
- 0.75 teaspoon crushed red pepper
- 0.5 unit lemon, juiced
- 2 handfuls fresh baby spinach
Instructions
- Heat olive oil in a large saucepan over medium-high heat. Cut the chicken into bite-sized pieces and add them to the pot. Season with sea salt, black pepper, and turmeric. Cook until done, about 6 minutes. Tip: Make sure the chicken is cooked through and no longer pink inside.
- Remove the cooked chicken from the pan. Add butter to melt, then add carrots, onion, garlic, and rice. Cook until slightly softened and fragrant, about 4 minutes. Tip: Stir continuously to prevent the garlic from burning.
- Pour in the chicken broth or stock, stir, and bring to a boil. Tip: Use low-sodium broth for a healthier option.
- Reduce the heat to low, add the cooked chicken, crushed red pepper, and lemon juice. Stir, cover, and simmer for about seven minutes. Tip: Adjust the spice level by modifying the amount of crushed red pepper.
- Remove the soup from heat and stir in the spinach until wilted. Serve warm with lemon wedges for extra zest, if desired. Enjoy your flavorful soup!
Notes
Feel free to customize this soup with your favorite vegetables or herbs for added flavor and nutrition.