Lemon Ginger Turmeric Chicken and Rice Soup
A comforting and nourishing soup filled with tender chicken, fragrant spices, and hearty rice, perfect for chilly evenings or when feeling under the weather.
Ingrédients
Main Ingredients
- 1 lb chicken breast, diced Fresh chicken gives a tender texture.
- 1 cup rice White or brown rice can be used for added fiber.
- 1 large onion, chopped Adds sweetness and depth to the base.
- 2 cloves garlic, minced A flavor powerhouse that enhances the taste.
- 1 inch ginger, grated Fresh ginger infuses warmth and spice.
- 1 tsp turmeric powder This spice adds both color and health benefits.
- 1 large lemon, juiced Brightens the dish and adds a refreshing zing.
- 6 cups chicken broth A hearty broth to elevate the overall flavor.
- Salt and pepper to taste Essential seasonings to enhance every bite.
- Fresh parsley for garnish Adds color and freshness before serving.
Instructions
Preparation
- Gather all your ingredients. Dice the chicken breast into bite-sized pieces, chop your onion, mince the garlic, and grate the ginger.
Cooking the Base
- In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 4-5 minutes.
Adding Flavors
- Stir in the grated ginger and turmeric powder. Cook for another 1-2 minutes until aromatic.
Brown the Chicken
- Add the diced chicken breast to the pot. Stir occasionally, allowing the chicken to brown slightly for about 5-7 minutes.
Add Rice and Broth
- Stir in the rice, making sure it’s well mixed with the chicken and spices. Pour in the chicken broth and raise the heat to bring it to a boil.
Simmer the Soup
- Once boiling, reduce the heat to a low simmer. Cover the pot and let it cook for 20 minutes.
Finish the Soup
- Remove the pot from heat and squeeze the lemon juice into the soup, stirring well. Adjust seasoning with salt and pepper to taste.
Serve and Garnish
- Ladle the soup into bowls and garnish with freshly chopped parsley.
Store Leftovers
- Let the soup cool before transferring it to airtight containers. Store in the fridge for 3-4 days or freeze for later.
Reheat
- Reheat on the stove over low heat until warmed through.
Notes
This soup is versatile; feel free to add any vegetables you have on hand. For a spicy kick, add jalapeños or red pepper flakes. Allow leftovers to cool before storing.