A light, healthy and tasty chicken and rice soup with lemon, ginger, garlic, turmeric and cayenne!
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
Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Servings: 6
A light, healthy and tasty chicken and rice soup with lemon, ginger, garlic, turmeric and cayenne!
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!
Note: You want the chicken to cook through in about the same time that it takes for the rice to cook; cut it so that it is at most 1 inch thick.
Option: Use cooked chicken instead of raw chicken!
Option: Add 2 tablespoons 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.)
Option: Use cooked chicken instead of raw chicken!
Option: Add 2 tablespoons 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.)
Nutrition Facts: Calories 337, Fat 8g (Saturated 1g, Trans 0), Cholesterol 78mg, Sodium 446mg, Carbs 39g (Fiber 1g, Sugars 6g), Protein 23g
Nutrition by: 
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Just made this soup today. One word…awesome! So full of flavor and super healthy!
This one is a keeper!
This is a delicious and easy recipe that I will keep making! So wonderful on a cold, wet January night!
Made this tonight. The flavor was wonderful! My entire family liked the soup. There are several others I can’t wait to try.
The ultimate comfort food on a blustery winter day! I will definitely keep this one in our rotation! So good for the body and soul!
WOWOWOWOW This was soooo gooooood! Very nice depth of flavor. I wasn’t sure from the recipe if I was supposed to use fresh or dried herbs and tumeric, so I did fresh and it turned out great. After sitting a bit, it turns into a yummy porridge type consistency. A big keeper for me.
I made this tonight. The only ingredient I didn’t have was fresh ginger, so I had to use ground ginger instead; and I used basmati rice. It came out pretty decent. I definitely plan to keep this recipe in my repertoire. Thank you for sharing.
One of my favorite recipes ever! I’ve probably made this once a month since I found the recipe last year. It’s so simple and sooo delicious!