Lemon Ginger Turmeric Chicken and Rice Soup Recipe

Introduction

This Lemon Ginger Turmeric Chicken and Rice Soup is a comforting and vibrant dish perfect for chilly days or when you need a nutritious pick-me-up. Infused with fresh ginger, turmeric, and lemon, it offers a bright and soothing flavor that’s both satisfying and healthful.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 cup jasmine or basmati rice
• 6 cups chicken broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 tablespoon fresh turmeric, grated (or 1 teaspoon ground turmeric)
• 1 large lemon, juiced and zested
• 2 cups baby spinach
• Salt and pepper, to taste
• Olive oil, as needed for sautéing

Instructions

1. Step 1: In a large pot, heat a tablespoon of olive oil over medium heat. Season the chicken breasts with salt and pepper and cook them for about 6-7 minutes on each side until they are cooked through. Remove the chicken from the pot and set aside to cool.
2. Step 2: Add another splash of olive oil to the same pot. Sauté the diced onion, minced garlic, and grated ginger for 3-4 minutes until the onions become translucent.
3. Step 3: Stir in the grated turmeric and cook for an additional minute to release its aroma.
4. Step 4: Pour in the chicken broth and bring the mixture to a simmer.
5. Step 5: Add the rice to the pot, stir well, and let it simmer for about 15 minutes until the rice is tender.
6. Step 6: While the rice cooks, shred the cooled chicken breasts using two forks.
7. Step 7: Return the shredded chicken to the pot. Add the lemon juice, lemon zest, and baby spinach. Stir to combine and cook for another 2-3 minutes until the spinach wilts.
8. Step 8: Taste and adjust the seasoning with salt, pepper, or more lemon juice if desired. Serve the soup hot and enjoy!

Tips & Variations

• Use bone-in chicken thighs instead of breasts for a richer flavor and more tender meat.
• Substitute fresh turmeric with ground turmeric if fresh is not available; it will still provide that warm color and flavor.
• Add a pinch of red pepper flakes for a mild spicy kick.
• For a creamier texture, stir in a splash of coconut milk at the end.
• Use leftover cooked rice to shorten cooking time by adding it after the broth simmers.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. If the soup thickens after refrigeration, add a splash of broth or water when reheating to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried ginger instead of fresh ginger?

Fresh ginger provides a brighter, more vibrant flavor, but if you don’t have it on hand, you can use 1/2 teaspoon of ground ginger as a substitute. Add it during the sautéing step for best results.

Is this soup gluten-free?

Yes, this soup is naturally gluten-free as long as you use gluten-free chicken broth and rice. Always check labels to be sure if you have gluten sensitivities.

Lemon Ginger Turmeric Chicken and Rice Soup Recipe

Print Recipe

★★★★★

4.4 from 142 reviews

This vibrant Lemon Ginger Turmeric Chicken and Rice Soup is a comforting and nourishing dish that combines tender chicken, fragrant jasmine rice, fresh ginger, turmeric, and bright lemon for a deliciously healthy meal. Perfect for cooler days or when you need a flavorful, wholesome soup with immune-boosting ingredients.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Protein & Grains

• 1 pound boneless, skinless chicken breasts
• 1 cup jasmine or basmati rice

Vegetables & Aromatics

• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 tablespoon fresh turmeric, grated (or 1 teaspoon ground turmeric)
• 2 cups baby spinach

Liquids & Seasoning

• 6 cups chicken broth
• 1 large lemon, juiced and zested
• Salt and pepper, to taste
• Olive oil, as needed for sautéing

Instructions

1. Prepare Ingredients: Season the chicken breasts with salt and pepper before cooking to ensure they are well-flavored.
2. Cook Chicken: Heat a tablespoon of olive oil in a large pot over medium heat. Add the chicken breasts and cook for 6-7 minutes per side until fully cooked through. Remove the chicken from the pot and set aside to cool.
3. Sauté Aromatics: Add a splash of olive oil to the same pot, then add diced onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the onions become translucent and fragrant.
4. Add Turmeric & Broth: Stir in the grated turmeric and cook for an additional minute to release its flavor. Pour in the chicken broth and bring the mixture to a simmer.
5. Cook Rice: Add the jasmine or basmati rice to the simmering broth, stir to combine, and let it cook for about 15 minutes until the rice is tender but not mushy.
6. Shred Chicken: While the rice cooks, shred the cooled chicken breasts using two forks for a tender texture suitable for soup.
7. Combine & Finish: Once the rice is cooked, return the shredded chicken to the pot. Add the lemon juice, lemon zest, and baby spinach. Stir well and cook for another 2-3 minutes until the spinach wilts and flavors meld.
8. Adjust Seasoning & Serve: Taste the soup and adjust with more salt, pepper, or lemon juice as desired. Serve hot for a comforting meal.

Notes

• For extra depth, use homemade or low-sodium chicken broth.
• Fresh turmeric can stain surfaces and clothing, so handle with care.
• To make this soup gluten-free, ensure your chicken broth is gluten-free certified.
• Leftovers store well in the refrigerator for up to 3 days or can be frozen for longer storage.
• Add a pinch of red pepper flakes if you like a subtle kick.

Keywords: Lemon ginger chicken soup, turmeric chicken soup, healthy chicken and rice soup, immune-boosting soup, easy stovetop soup recipe