Name: Lemon Ginger Turmeric Chicken and Rice Soup: A Cozy, Healing Bowl of Goodness
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil or other neutral cooking oil; 1 large yellow onion, chopped; 2 medium carrots, peeled and chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 inch fresh ginger, peeled and grated (about 1 tablespoon); 1 teaspoon ground turmeric (or 1/2 inch fresh turmeric, grated); 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary, crushed (optional); 1/4 teaspoon black pepper; 8 cups low-sodium chicken broth; 2 cups cooked shredded chicken (rotisserie chicken works well); 1/2 cup uncooked white rice (like Arborio or short-grain); Juice of 1/2 to 1 whole lemon, to taste; Salt, to taste; Fresh parsley or cilantro for garnish (optional)

Description

A comforting and nourishing chicken and rice soup infused with the warming spices of ginger and turmeric, brightened by fresh lemon. Perfect for chilly days or when you need a little extra TLC.

Ingredients

Scale

1 tablespoon olive oil or other neutral cooking oil
1 large yellow onion, chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 inch fresh ginger, peeled and grated (about 1 tablespoon)
1 teaspoon ground turmeric (or 1/2 inch fresh turmeric, grated)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed (optional)
1/4 teaspoon black pepper
8 cups low-sodium chicken broth
2 cups cooked shredded chicken (rotisserie chicken works well)
1/2 cup uncooked white rice (like Arborio or short-grain)
Juice of 1/2 to 1 whole lemon, to taste
Salt, to taste
Fresh parsley or cilantro for garnish (optional)

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 6-8 minutes.
2. Add garlic, ginger, and turmeric. Cook for 1 minute until fragrant, stirring constantly. Stir in thyme, rosemary (if using), and black pepper.
3. Pour in chicken broth and bring to a boil. Stir in uncooked rice.
4. Reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender.
5. Stir in cooked shredded chicken and heat through for 2-3 minutes.
6. Remove from heat. Stir in lemon juice, starting with half a lemon. Taste and add salt as needed.
7. Ladle into bowls and garnish with fresh parsley or cilantro, if desired.

Notes

Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. For freezing, omit lemon juice until reheating. Reheat gently on the stovetop or in the microwave.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: Approx. 300-350
Sugar: Approx. 4g
Sodium: Approx. 600mg
Fat: Approx. 8g
Carbohydrates: Approx. 30g
Fiber: Approx. 3g
Protein: Approx. 25g