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Ultimate Cozy & Healing Lemon Ginger Turmeric Chicken and Rice Soup (Ready in 30 Minutes)

Close-up of a white bowl filled with vibrant yellow Lemon Ginger Turmeric Chicken and Rice Soup, topped with shredded chicken and fresh parsley.
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Make this warm, soothing Lemon Ginger Turmeric Chicken and Rice Soup. It combines tender chicken, soft rice, fresh ginger, turmeric, and bright lemon for a nourishing bowl. This recipe is quick, making it perfect for a weeknight chicken meal or when you need an immune boosting soup.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 6 cups low-sodium chicken broth
  • 1 cup cooked, shredded chicken (use rotisserie chicken for speed)
  • 1/2 cup uncooked white rice (long grain or basmati)
  • 1 bay leaf
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Add the grated ginger, ground turmeric, and cumin to the pot. Stir constantly for 1 minute until fragrant. This step helps bloom the spices.
  3. Pour in the chicken broth. Add the uncooked rice, cooked shredded chicken, bay leaf, salt, and pepper.
  4. Bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes, or until the rice is tender.
  5. Remove and discard the bay leaf. Stir in the fresh lemon juice. Taste the soup and adjust salt and pepper if needed.
  6. Ladle the soup into bowls. Garnish each serving with fresh chopped parsley.

Notes

  • For faster preparation, use pre-cooked or rotisserie chicken. This helps keep the total time under 30 minutes.
  • If you prefer a thicker soup, add 1/2 cup of frozen peas during the last 5 minutes of simmering.
  • You can make this recipe ahead of time. Store leftovers in an airtight container in the refrigerator for up to 4 days. The rice will absorb some liquid upon cooling.
  • For an extra anti inflammatory soup boost, add 1/4 teaspoon of cayenne pepper with the other spices.

Nutrition

Find it online: https://kingscook.com/lemon-ginger-turmeric-chicken-and-rice-soup/