Name: Lemon Ginger Turmeric Chicken And Rice Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 1 lb chicken breasts or thighs; 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon ground turmeric; 2 carrots, sliced; 2 celery stalks, sliced; 6 cups chicken broth; 1/2 cup white rice (jasmine or basmati); 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; Salt and black pepper to taste; 2 tablespoons chopped fresh parsley or cilantro (for garnish)

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I love this Lemon Ginger Turmeric Chicken and Rice Soup because it feels deeply comforting and nourishing with every spoonful. The bright lemon, warm ginger, and earthy turmeric come together in a way that feels soothing and fresh at the same time. It’s the kind of soup I enjoy making when I want something cozy, simple, and full of feel-good flavor.

Why You’ll Love This Recipe

I like this recipe because it’s hearty enough to be a full meal while still feeling light and restorative. I enjoy how the rice makes the soup filling, while the lemon and ginger keep it from feeling heavy. It’s easy to make in one pot, and I find it tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Chicken breast or chicken thighs
Olive oil
Onion
Garlic
Fresh ginger
Ground turmeric
Carrots
Celery
Chicken broth
Rice
Lemon juice
Lemon zest
Salt
Black pepper
Fresh parsley or cilantro

Directions

I start by heating olive oil in a large pot over medium heat. I add the chopped onion and cook it until soft, then stir in the garlic and fresh ginger and let them become fragrant.

I add the chicken, turmeric, salt, and black pepper, stirring to coat the chicken evenly. I let it cook briefly before adding the carrots and celery.

Next, I pour in the chicken broth and bring everything to a gentle boil. I stir in the rice, lower the heat, and let the soup simmer until the rice is tender and the chicken is fully cooked.

Once cooked, I remove the chicken, shred it, and return it to the pot. I finish the soup with lemon juice and lemon zest, adjusting the seasoning to taste. I like adding fresh herbs just before serving.

Servings And Timing

This recipe makes about 6 servings.
Preparation takes around 10 minutes, cooking time is about 35 minutes, and total time comes to roughly 45 minutes.

Variations

I sometimes use brown rice, adding extra cooking time and a bit more broth. When I want extra greens, I stir in spinach or kale at the end. I also like adding a pinch of red pepper flakes when I want gentle heat.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I add a splash of broth or water since the rice absorbs liquid as it sits. I reheat it gently on the stove or in the microwave.

FAQs

Can I use leftover cooked chicken?

I can use cooked or rotisserie chicken and add it toward the end so it doesn’t dry out.

Does turmeric make the soup bitter?

I find the amount used adds warmth and color without bitterness, especially balanced with lemon.

Can I freeze this soup?

I can freeze it, but I notice the rice softens more once thawed.

Can I make this soup in a slow cooker?

I can cook everything except the lemon juice and herbs in a slow cooker, then add those at the end.

What type of rice works best?

I usually use white rice for quicker cooking, but jasmine or basmati also work well.

Conclusion

I enjoy making Lemon Ginger Turmeric Chicken and Rice Soup because it’s comforting, flavorful, and easy to adapt. It’s one of those recipes I turn to when I want something warm and nourishing that feels like it was made with care.