Description
This Lemon Ginger Turmeric Chicken and Rice Soup is a comforting, flavorful dish that combines the bright zestiness of lemon with the warm spices of ginger and turmeric. It’s a nourishing soup perfect for any season, featuring tender shredded chicken, aromatic jasmine rice, and fresh herbs, all simmered to perfection in a savory chicken broth.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fresh turmeric, grated (or 1 teaspoon ground turmeric)
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 teaspoon ground black pepper
Soup Liquids and Proteins
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breasts
Grains and Flavor Enhancers
- 1/2 cup uncooked jasmine rice
- Zest and juice of 1 large lemon
- Salt to taste
- Fresh parsley or cilantro, for garnish
Instructions
- Sauté Onion: Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent, releasing their natural sweetness.
- Add Aromatics: Stir in the minced garlic, grated ginger, and grated turmeric. Cook for an additional 1-2 minutes until the mixture becomes fragrant, which will deepen the soup’s flavor base.
- Sauté Vegetables: Add the diced carrots and celery to the pot. Season with ground black pepper and sauté for another 5 minutes, stirring occasionally to soften the vegetables.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a gentle simmer, preparing the liquid base for cooking the chicken and rice.
- Cook Chicken: Add the boneless chicken breasts to the pot, cover, and let it simmer for 15-20 minutes, or until the chicken is fully cooked and tender.
- Remove and Shred Chicken; Add Rice: Carefully remove the chicken breasts from the pot and set aside on a plate to cool slightly. Stir the uncooked jasmine rice into the broth to cook while you shred the chicken.
- Shred and Return Chicken: After shredding the cooked chicken with two forks, return it to the soup pot, mixing well into the simmering rice and broth.
- Add Lemon and Season: Once the rice is tender, stir in the lemon zest and lemon juice. Taste the soup and season with salt as needed to balance the flavors.
- Rest Soup: Remove the pot from the heat and let the soup sit for a few minutes to allow flavors to meld and the temperature to moderate.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley or cilantro, adding a fresh herbal note to finish the dish.
Notes
- You can substitute ground turmeric if fresh turmeric is unavailable, but fresh provides a brighter flavor.
- Adjust lemon juice according to taste for desired brightness.
- Use low-sodium chicken broth if you want to control the salt content better.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- For a spicier version, add a pinch of cayenne pepper or red chili flakes during sautéing.
