Lemon Ginger Turmeric Chicken And Rice Soup Recipe

I recently made my take on Chicken And Ginger Soup with tender chicken pieces, crisp olive oil, and freshly chopped onions, garlic, and ginger. A zest of lemon and a hint of turmeric blend perfectly with the savory broth, creating a vibrant and memorable soup that promises a unique culinary twist.

I’ve been experimenting with new flavors in the kitchen lately and this Lemon Ginger Turmeric Chicken and Rice Soup really caught my eye. I love how it combines chicken (I usually use chicken breasts cut into bite-size pieces) with the zest of fresh lemon and the spicy kick of freshly grated ginger.

Add in a medium chopped onion and three garlic cloves that I like to mince up, and it becomes a dish that reminds me of those Chicken Healthy Soup Recipes I grew up enjoying, kind of like those Tomato Ginger Chicken And Rice Soup types. I heat one tablespoon of olive oil in a large pot and gently sauté the onions before tossing in the garlic, ginger, and a teaspoon of grated turmeric.

Then I combine it all with low-sodium chicken broth, water, white rice, diced carrots and celery. The final touch is the juice of one large lemon.

This soup never fails to spark my curiosity about new twists on classic healing chicken recipes.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First off, the mix of flavors is just incredible. The zesty lemon, fresh ginger, and warm turmeric all come together in a way that makes every spoonful fun and refreshing.

I also really like how easy it is to make. I can throw it together even on a busy evening and still end up with a hearty, healthy meal that warms me up from the inside out.

Another thing is the aroma—it fills my kitchen with this amazing, comforting smell that just makes me feel at home. Plus, I appreciate that it’s packed with good stuff like veggies and lean chicken, so I feel pretty good eating it.

I start by heating olive oil in a big pot on medium heat and tossing in bite-size chicken pieces, seasoning them with salt and pepper. Once they’re browned, I take them out and set them aside for a bit. Then, I throw in chopped onions and cook them until they’re soft (about 5 minutes). Next, I add minced garlic, freshly grated ginger, and turmeric. I stir them around for about a minute until they get all fragrant and yummy.

After that, I put the chicken back in, pour in the low-sodium chicken broth and water, and add rinsed white rice, diced carrots, and chopped celery. Sometimes I toss in a bay leaf too if I feel like it. I bring the pot to a simmer, reduce the heat, and let it all cook for around 15-20 minutes until the rice and veggies are just right. If I feel like adding some greens, I mix in a handful of kale or spinach during the last few minutes so they wilt perfectly. Then, I stir in the lemon juice (and a bit of zest if I want extra zing) along with a little extra salt and pepper. After removing the bay leaf, I garnish everything with fresh chopped parsley before serving it hot.

All in all, this soup has become a go-to for me because its flavor, ease, and wholesome goodness just hit the spot every single time.

Ingredients

• Chicken: Excellent protein that builds muscles and adds hearty flavor to the soup.
• Olive oil: Healthy fat that adds a rich flavor and smooth texture.
• Ginger: Adds a spicy zing while supporting digestion and boosting immune system.
• Turmeric: Offers earthy flavor and anti inflammatory goodness for warmth and color.
• Lemon: Provides tangy brightness, vitamin C boost, and aromatic zest to liven up the dish.
• Chicken broth: A savory base full of flavor making the soup comforting and nourishing.
• White rice: Provides carbohydrates that give the soup body and a satisfying texture.
• Carrots: Add a natural sweetness and fiber, perfect for a wholesome bite.

Ingredient Quantities

• 1 lb chicken breasts or thighs, cut into bite-size pieces
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon freshly grated turmeric or 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• 4 cups low-sodium chicken broth
• 2 cups water
• 1 cup white rice, rinsed
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• Juice of 1 large lemon (about 3 tablespoons) and a bit of zest if you like
• Optional: 1 bay leaf
• Optional: a handful of chopped kale or spinach
• Optional: fresh chopped parsley for garnish

How to Make this

1. Heat the olive oil in a large pot over medium heat and add your bite-size chicken pieces, seasoning them with salt and pepper. Brown them lightly then take them out and set aside.

2. In the same pot, toss in the chopped onion and cook ’til it’s soft and translucent, about 5 minutes.

3. Add the minced garlic, freshly grated ginger, and turmeric (grated or ground) to the onions. Stir for about a minute till they become fragrant.

4. Return the chicken to the pot and mix well with all the spices, then pour in the chicken broth and water.

5. Add the rinsed white rice, diced carrots, chopped celery and toss in the optional bay leaf if you’re using it.

6. Bring the mixture to a simmer, then reduce the heat slightly and let it cook for about 15-20 minutes, or until the rice and veggies are tender.

7. If you’re adding kale or spinach, stir it in during the last 3-4 minutes of cooking so it wilts nicely.

8. Stir in the lemon juice and a bit of lemon zest along with extra salt and pepper if needed.

9. Remove the bay leaf if you used one and serve the soup hot.

10. Garnish with a handful of chopped fresh parsley for a burst of color and flavor. Enjoy!

Equipment Needed

1. A large pot that can handle browning the chicken and simmering the soup
2. A sharp knife and cutting board for chopping the veggies and ginger
3. Measuring cups and spoons for the broth, water, lemon juice, and spices
4. A wooden spoon or spatula for stirring all the ingredients together
5. A grater for the ginger, turmeric, and lemon zest
6. A strainer or colander for rinsing the rice
7. A citrus juicer or reamer to extract the lemon juice
8. A ladle to serve the hot soup onto bowls

FAQ

Lemon Ginger Turmeric Chicken And Rice Soup Recipe Substitutions and Variations

• Chicken: Instead of chicken breasts or thighs, you can use firm tofu or turkey pieces if you want a slightly different protein.
• Chicken broth: If you dont have low-sodium chicken broth, try vegetable broth or even a homemade broth; just be careful with added salt.
• White rice: Brown rice or quinoa work well too and add a little extra texture and nutritional punch.
• Olive oil: You could swap in canola or coconut oil if olive oil isn’t available, though it might change the flavor a bit.
• Fresh ginger: If you’re short on fresh ginger, a pinch of ground ginger can serve as a substitute. Just use a bit less since the flavor is more concentrated.

Pro Tips

1. Try browning the chicken a bit longer so it gets those extra caramelized flavors before you add everything else into the pot. It really helps build a richer taste in the soup.

2. When you’re cooking the garlic, ginger and turmeric with the onions, keep stirring it up so that nothing burns. Burnt spices will make your soup taste bitter which ain’t cool.

3. If you’re adding kale or spinach, toss it in near the end and stir it in just until it wilts. Overcooked greens can get all mushy and lose their fresh flavor.

4. Always give your soup a taste check before serving. Depending on your chicken broth, you might wanna add extra salt, pepper or even a bit more lemon juice to really brighten things up.