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As the seasons change and the chill of winter sets in, there’s nothing quite as comforting as a steaming bowl of homemade soup. Picture this: tender pieces of chicken swimming in a vibrant, golden broth, infused with the aromatic warmth of ginger and turmeric, complemented by the zesty brightness of lemon. Enter the Lemon Ginger Turmeric Chicken and Rice Soup—a wholesome dish that not only nourishes the body but also delights the senses.

Lemon Ginger Turmeric Chicken and Rice Soup

Warm up with a bowl of Lemon Ginger Turmeric Chicken and Rice Soup! This comforting recipe features tender chicken, fragrant jasmine rice, and a vibrant broth infused with anti-inflammatory ginger and turmeric. Perfect for chilly days, it nourishes both body and soul. Add a splash of bright lemon juice and fresh greens for a healthy twist. Follow our step-by-step guide to create this soothing dish in your kitchen! #HealthyEating #SoupRecipe #ComfortFood #NourishYourBody #WinterWarmers
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

1 cup jasmine rice, rinsed

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon fresh turmeric, grated (or 1 teaspoon ground turmeric)

2 medium carrots, diced

2 celery stalks, diced

6 cups chicken broth

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon sea salt (adjust to taste)

1/2 teaspoon black pepper

Juice of 1 large lemon

1 cup spinach or kale, chopped

Fresh cilantro or parsley for garnish

Lemon wedges for serving

Instructions
 

Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, ginger, and turmeric. Sauté for about 3-4 minutes until fragrant and the onion is translucent.

    Add Vegetables and Spices: Stir in the carrots, celery, cumin, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally.

      Add Broth and Chicken: Pour in the chicken broth and bring to a boil. Add the chicken thighs to the pot.

        Simmer the Soup: Reduce the heat to low and let the soup simmer for 25-30 minutes, or until the chicken is cooked through and tender.

          Cook the Rice: Once the chicken is ready, remove it from the pot and set it aside. Stir in the rinsed jasmine rice and simmer the soup for an additional 15-20 minutes until the rice is cooked.

            Shred the Chicken: While the rice is cooking, shred the chicken thighs with two forks and return it to the pot.

              Add Lemon and Greens: Stir in the lemon juice and chopped spinach or kale. Let the greens wilt for a few minutes in the hot soup.

                Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro or parsley. Serve with lemon wedges on the side for an extra citrus kick.

                  Prep Time, Total Time, Servings: 15 min | 1 hour | 6 servings