Description
Lemon Ginger Turmeric Chicken and Rice Soup is a comforting and nourishing dish combining tender shredded chicken with aromatic ginger and turmeric spices, brightened with fresh lemon juice. This flavorful soup is perfect for cozy evenings or when you need a soothing, healthy meal.
Ingredients
Scale
Soup Base
- 6 cups chicken broth
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground turmeric
- 1/4 teaspoon red pepper flakes
- 1/4 cup lemon juice
- Salt and pepper to taste
Main Ingredients
- 2 cups cooked shredded chicken
- 2 cups cooked rice
- 2 tablespoons chopped parsley
Instructions
- Heat the oil: Heat olive oil in a large pot over medium heat until hot.
- Sauté onions: Add diced onion and cook until translucent, about 5 minutes.
- Add aromatics and spices: Stir in minced garlic, grated ginger, ground turmeric, and red pepper flakes; cook for another minute until fragrant.
- Add broth and bring to simmer: Pour in chicken broth and bring to a simmer.
- Add chicken and rice: Add shredded chicken and cooked rice to the broth.
- Simmer soup: Allow the soup to simmer for about 10 minutes to meld flavors.
- Finish with lemon and seasonings: Stir in lemon juice and add salt and pepper to taste.
- Serve: Serve hot, garnished with chopped parsley.
Notes
- Use pre-cooked rice to reduce cooking time and prevent overcooking.
- Adjust red pepper flakes to your preferred spice level or omit for a milder soup.
- Fresh turmeric root can be used instead of ground turmeric for a more vibrant flavor.
- This soup keeps well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
- For a low sodium version, use low sodium chicken broth and reduce added salt.
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 55 mg
