Description
A comforting and aromatic soup featuring fresh ginger, vegetables, and shredded chicken, perfect for cozy meals.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 8 cups low-sodium chicken broth
- 2 cups cooked, shredded chicken breast
- 1/2 cup uncooked white rice
- 1/4 cup fresh lemon juice
- Salt to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat until it glistens.
- Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
- Add the minced garlic, grated ginger, turmeric, and black pepper. Cook for 1 minute until fragrant.
- Pour in the chicken broth and add the uncooked rice. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 15 minutes.
- Stir in the shredded chicken and cook for 3 more minutes until heated through.
- Remove from heat and stir in the fresh lemon juice.
- Add salt to taste and garnish with fresh parsley before serving.
Notes
Best eaten fresh, but can be reheated with a splash of broth if needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 50mg