Description
A nourishing soup combining anti-inflammatory turmeric, warming ginger, and bright lemon with tender chicken and hearty rice for the ultimate comfort meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 medium carrots, sliced into rounds
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons fresh ginger, grated
- 1 tablespoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon black pepper
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1½ pounds boneless, skinless chicken thighs
- ¾ cup long-grain white rice
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- Salt to taste
Instructions
- 1. Heat olive oil in a large Dutch oven over medium heat. Add onion and cook 4-5 minutes until softened.
- 2. Add carrots and celery, cook 3-4 minutes until slightly softened.
- 3. Stir in garlic and ginger, cook 30 seconds until fragrant.
- 4. Add turmeric, coriander, and black pepper, stirring constantly for 1 minute.
- 5. Pour in chicken broth, scraping up any browned bits. Add bay leaves and bring to a boil.
- 6. Add chicken thighs, reduce heat to simmer, cover partially and cook 25-30 minutes.
- 7. Remove chicken and set aside to cool slightly.
- 8. Add rice to simmering broth, cook 15-18 minutes until tender.
- 9. Shred chicken into bite-sized pieces.
- 10. Return chicken to pot, remove bay leaves.
- 11. Stir in lemon juice and zest.
- 12. Add parsley and dill, season with salt to taste.
Notes
Store in refrigerator up to 4 days or freeze up to 3 months. Reheat gently, adding broth if needed to thin. Add fresh herbs just before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 6g
- Sodium: 680mg
- Fat: 8g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g