Introduction

This Lemon Ginger Turmeric Chicken and Rice Soup is a warm and comforting dish packed with vibrant flavors and nourishing ingredients. Perfect for chilly days or when you need a wholesome meal, it combines bright lemon, healing turmeric, and aromatic herbs in a satisfying broth.

A white bowl filled with creamy chicken soup showing several layers: the base is a thick yellowish broth, scattered with small orange carrot cubes and light green celery pieces, mixed with white shredded chicken. On top, two bright yellow lemon slices float, adding a fresh look. The soup is garnished with small green parsley bits, giving color contrast. The bowl is placed on a wooden surface with garlic, ginger, lemon, and rosemary around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon oil
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1 tablespoon garlic, grated or minced
1 tablespoon ginger, grated or 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

Instructions

Step 1: Heat the oil in a large saucepan over medium-high heat. Add the diced onion, celery, and carrots, and cook until tender, about 7 to 10 minutes.
Step 2: Stir in the garlic, ginger, rosemary, thyme, turmeric, and cayenne (if using). Cook, stirring frequently, until fragrant, about one minute.
Step 3: Add the chicken broth, rice, and raw chicken pieces to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the chicken is cooked through and the rice is tender, about 20 minutes.
Step 4: Remove the chicken from the soup and slice or shred it into bite-sized pieces. Return the chicken to the pot and stir to combine.
Step 5: Stir in the lemon juice and chopped parsley. Season with salt and pepper to taste. Serve warm and enjoy!

Tips & Variations

To ensure even cooking, cut chicken pieces no thicker than 1 inch so they cook alongside the rice perfectly.
You can use cooked chicken instead of raw – simply add it towards the end to warm through.
For a richer broth, stir in 2 tablespoons of tahini mixed with some soup broth at the end.
Alternatively, mix in 1 tablespoon of white miso paste diluted with broth for an umami boost.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. You may need to add a splash of broth or water when reheating, as the rice can absorb liquid and thicken the soup.

How to Serve

A white bowl filled with creamy chicken soup consisting of shredded chicken pieces, small orange carrot cubes, and soft yellow rice, all mixed in a pale yellow broth. Bright yellow lemon slices sit on top, adding a fresh look. Green herb bits are sprinkled across the surface for color contrast. The bowl is placed on a white marbled textured surface with fresh ginger, garlic bulb, lemon, and rosemary around it, adding a natural and fresh feel to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well. Just be sure to slice them to about 1 inch thickness to ensure they cook evenly with the rice.

Is this soup spicy?

The cayenne pepper is optional, so you can leave it out for a mild soup, or add it for a little kick. The other spices add warmth and depth but aren’t hot.