It’s soup weather and this lemon ginger turmeric chicken and rice soup is a great way to brighten your day! This soup is easy to make, light, healthy and just packed with flavour! The chicken and rice form the base of the soup, along with plenty of vegetables, onions, celery and carrots! The flavours and aromatics are built up with garlic, ginger, rosemary, thyme, turmeric and lemon in addition to cayenne for some warmth! This soup is the perfect comfort food for cold winter days and it’s amazing on hot summer days, and everything in between!
Lemon Ginger Turmeric Chicken and Rice Soup
A light, healthy and tasty chicken and rice soup with lemon, ginger, garlic, turmeric and cayenne!
- 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
- 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 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!
Option: Add 1 tablespoon tahini at the end. (Mix it into 1/4 of broth from the soup before mixing it back into the soup.)
Option: Add 1 tablespoon white miso paste at the end. (Mix it into 1/4 of broth from the soup before mixing it back into the soup.)
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