Lemon Ginger Turmeric Chicken and Rice Soup

A warm and comforting soup made with tender chicken, fragrant spices, and wholesome rice, perfect for soothing the body and soul.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Main Ingredients

1 pound boneless, skinless chicken breasts Offers lean protein; can substitute with leftover rotisserie chicken for speed.
1 cup jasmine or basmati rice Adds texture and a fragrant aroma; quinoa can work as a gluten-free alternative.
6 cups chicken broth Creates the soup base; you can use vegetable broth for a lighter option.
1 medium onion, diced Provides depth and sweetness; shallots can be used for a milder flavor.
3 cloves garlic, minced Boosts anti-inflammatory properties; garlic powder may substitute in a pinch.
2 tablespoons fresh ginger, grated Adds warmth and zest; ground ginger can be a backup but won't be as vibrant.
1 tablespoon fresh turmeric, grated Provides color and health benefits; avoid skipping as it’s key to the flavor profile.
1 large lemon, juiced and zested Brightens the dish; lime is a good substitute for a different zesty flavor.
2 cups baby spinach Rounds out nutrition and flavor; any green leafy vegetable works!
to taste salt and pepper Essential for flavor enhancement.
for sautéing tablespoons olive oil Helps to cook the aromatics; feel free to use avocado oil for a high smoke point.

Method

Preparation

In a large pot, heat olive oil over medium heat.
Add diced onion, sauté until translucent. Then add minced garlic, ginger, and turmeric, stirring until fragrant.
Incorporate chicken and cook until no longer pink.
Pour in the chicken broth and bring to a simmer, then add rice.
Cook until rice is tender, about 15 minutes.
Stir in lemon juice, zest, and spinach until wilted; season with salt and pepper to taste.

Notes

Garnish your bowl with a sprinkle of fresh parsley and a slice of lemon. The soup stores well in an airtight container for 3-4 days. It can also be frozen in portions; just add a splash of broth when reheating if needed.