Lemon Ginger Turmeric Chicken and Rice Soup Recipe
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.
- 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
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
- Prepare Ingredients: Season the chicken breasts with salt and pepper before cooking to ensure they are well-flavored.
- 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.
- 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.
- 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.
- 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.
- Shred Chicken: While the rice cooks, shred the cooled chicken breasts using two forks for a tender texture suitable for soup.
- 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.
- 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
