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The Ultimate Healing Lemon Ginger Turmeric Chicken and Rice Soup: Easy One-Pot Recipe

A close-up of a bowl of vibrant yellow Lemon Ginger Turmeric Chicken and Rice Soup, topped with shredded chicken and fresh parsley.
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Make this comforting Lemon Ginger Turmeric Chicken and Rice Soup for a nourishing meal. This easy, one-pot recipe combines tender chicken, rice, and immune-boosting spices like ginger and turmeric for a truly restorative dish.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons ground turmeric
  • 4 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 8 cups low-sodium chicken broth (or homemade chicken broth soup)
  • 1 cup long-grain white rice, rinsed
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Add the grated ginger, ground turmeric, and minced garlic to the pot. Cook for 1 minute until fragrant. This step wakes up the spices.
  3. Add the chicken pieces to the pot. Season lightly with salt and pepper. Cook until the chicken is lightly browned on the outside, about 3 minutes.
  4. Pour in the chicken broth. Add the rinsed rice, dried thyme, and the bay leaf. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes, or until the rice is tender and the chicken is cooked through. Stir occasionally to prevent the rice from sticking to the bottom.
  6. Remove and discard the bay leaf. Stir in the fresh lemon juice. Taste the soup and adjust salt and pepper as needed.
  7. Ladle the soup into bowls. Garnish each serving with fresh chopped parsley. Serve this anti inflammatory soup immediately.

Notes

  • For a richer flavor, use homemade chicken broth.
  • If you prefer shredded chicken, cook the chicken breasts whole in the broth until done, then remove and shred before returning them to the pot.
  • To boost the color, add an extra 1/2 teaspoon of turmeric during the last 5 minutes of simmering.
  • This soup freezes well, but add the lemon juice only after reheating to maintain its bright flavor.

Nutrition

Find it online: https://tastethisplate.com/lemon-ginger-turmeric-chicken-and-rice-soup/