I love how this soup comes together with simple, wholesome ingredients but still delivers bold flavor. It’s incredibly comforting without being heavy, and the addition of turmeric and ginger adds a natural boost that feels especially good when I need something cozy or immune-supportive. Plus, it makes a big batch—perfect for sharing or saving for later.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts (about 1 lb)
4 cloves fresh garlic, minced
2 inches ginger root, peeled and sliced
2 tsp turmeric powder
1/4 cup fresh lemon juice (about 2 lemons)
2 carrots, sliced thinly
2 celery stalks, chopped
6 cups low-sodium chicken broth
1 cup long-grain rice
Directions
I start by prepping all the ingredients—chopping the chicken into bite-sized pieces, mincing the garlic, slicing the ginger, and chopping the carrots and celery.
In a large pot, I warm a drizzle of olive oil over medium heat, then sauté the garlic and ginger until they become fragrant, about a minute.
I add the chicken to the pot and cook it until it turns golden brown, usually around 5 minutes.
Then I stir in the carrots, celery, and turmeric powder, mixing everything together so the flavors combine well.
I pour in the chicken broth and bring the mixture to a gentle boil. Once it’s bubbling, I lower the heat and let it simmer for 10 minutes to allow the flavors to develop.
Next, I stir in the rice and let the soup simmer until the rice is tender, about 15 more minutes. Just before serving, I squeeze in the fresh lemon juice for a final burst of brightness.
Servings and timing
This recipe makes 6 generous servings and takes about 45 minutes from start to finish. It’s great for a weeknight dinner, meal prep, or when I just want something comforting and nourishing.
Variations
Sometimes I switch things up depending on what I have:
Use shredded rotisserie chicken instead of cooking fresh chicken to save time.
Add spinach or kale toward the end for extra greens.
Swap long-grain rice for brown rice or quinoa—just adjust cooking time accordingly.
Add a dash of cayenne or crushed red pepper if I want a little heat.
Make it vegetarian by using vegetable broth and chickpeas instead of chicken.
Storage/reheating
I store leftovers in the fridge for up to 4 days. The rice tends to absorb liquid, so I usually add a splash of broth or water when reheating. It reheats well on the stovetop or in the microwave, and the flavors get even better the next day.
FAQs
Can I freeze this soup?
Yes, I can freeze it! I recommend letting it cool completely and storing it in an airtight container. Just keep in mind the rice may soften more after freezing.
Can I use chicken thighs instead of breasts?
Absolutely. I like using thighs when I want a richer flavor—they stay juicy and tender in soups like this.
What kind of rice works best?
Long-grain white rice works great because it cooks quickly and doesn’t get too mushy. Jasmine or basmati are also good options.
Can I make this soup in a slow cooker?
Yes. I add all the ingredients except the lemon juice and rice and cook on low for 6–7 hours. Then I stir in the rice and cook for another 30–45 minutes, adding the lemon juice at the end.
Is this soup spicy?
No, it’s not spicy at all. The ginger adds warmth, but if I want spice, I just add a pinch of red pepper flakes or cayenne.
Conclusion
This lemon ginger turmeric chicken and rice soup is one of those recipes I keep in my back pocket for whenever I want something soothing and flavorful. It’s simple, vibrant, and filled with ingredients I feel good about. Whether I’m under the weather or just craving a bowl of comfort, this soup always hits the spot.
