Lemon Ginger Turmeric Chicken and Rice Soup
A nourishing, flavor-packed chicken soup with bright lemon, zesty ginger, and anti-inflammatory turmeric—comforting and healthy.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: American-Inspired
- Diet: Gluten Free
Ingredients
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
Instructions
Prep your ingredients: chop chicken into bite-sized pieces, mince garlic, slice ginger, and chop carrots and celery.
In a large pot over medium heat, warm a drizzle of olive oil. Sauté garlic and ginger until fragrant (about 1 minute).
Add chicken pieces and cook until golden brown (about 5 minutes).
Stir in carrots, celery, and turmeric powder; mix well.
Pour in chicken broth and bring to a gentle boil. Reduce heat to low and let simmer for about 10 minutes.
Stir in rice and simmer until tender (around 15 minutes). Just before serving, squeeze in fresh lemon juice.
Notes
Use brown rice for a whole grain option (add extra cooking time).
Add leafy greens like spinach or kale at the end for extra nutrients.
For deeper flavor, use bone-in chicken and shred after simmering.
