Lemon Ginger Turmeric Chicken and Rice Soup

Delight your senses with our “Lemon Ginger Turmeric Chicken and Rice Soup” recipe. Tender chicken, aromatic ginger, and vibrant turmeric meld in a soothing broth, balanced with a zing of lemon, creating a nourishing bowl of comfort that’s as delicious as it is revitalizing.

Ingredients:

1 tablespoon oil

1 cup onion, diced

1 cup celery, diced

1 cup carrot, diced

1 tablespoon garlic, grated/minced

1 tablespoon ginger, grated/minced

1 teaspoon rosemary, chopped (or 1/2 teaspoon dried)

1 teaspoon thyme, chopped (or 1/2 teaspoon dried)

1/2 teaspoon turmeric

1/4 teaspoon cayenne (optional)

6 cups chicken broth

1 cup jasmine rice (or other long-grained rice)

1 pound boneless and skinless chicken thighs (or breasts)

1 tablespoon lemon juice

1 tablespoon parsley (chopped)

Salt and pepper to taste

Directions:

Heat the oil in a large saucepan over medium-high heat, add the onion, celery, and carrots and cook until tender, about 7-10 minutes.

Add the garlic, ginger, rosemary, thyme, turmeric, and cayenne, and cook, mixing, until fragrant, about a minute.

Add the broth, rice, and chicken, bring to a boil, reduce the heat and simmer, covered, until the chicken is cooked through and the rice is just tender, about 20 minutes.

Remove the chicken, slice (or shred) and mix back into the soup.

Add the lemon juice and parsley, season with salt and pepper to taste and enjoy!

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour

Servings: 6