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Lemon Ginger Turmeric Chicken and Rice Soup

A golden, nourishing chicken soup made with fresh lemon juice, ginger, turmeric, shredded chicken, and rice. Ready in 30 minutes and full of bright, warming flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Comfort Food
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp ground turmeric
  • 1/4 tsp red pepper flakes
  • 6 cups chicken broth low-sodium recommended
  • 2 cups cooked shredded chicken rotisserie chicken works great
  • 1 cup cooked white rice pre-cooked to avoid mushiness
  • 1/4 cup fresh lemon juice about 2 lemons
  • salt and pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large pot
  • Cutting board
  • Sharp knife
  • Ladle
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large pot over medium heat until shimmering.
  2. Add diced onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
  3. Stir in minced garlic, grated ginger, ground turmeric, and red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant.
  4. Pour in chicken broth and bring to a simmer over medium heat.
  5. Add shredded chicken and pre-cooked rice to the broth. Stir to combine.
  6. Let the soup simmer for 10 minutes so all flavors meld together.
  7. Stir in fresh lemon juice and season with salt and pepper to taste.
  8. Ladle into bowls and garnish with chopped fresh parsley. Serve hot.

Notes

Use pre-cooked rice to avoid a mushy texture. Fresh ginger and lemon juice deliver significantly brighter flavor than substitutes. For freezing, store without the rice and add freshly cooked rice when reheating.