Description
A comforting soup packed with flavors of lemon, ginger, and turmeric.
Ingredients
Scale
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup cooked white rice
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground turmeric
- 1/4 teaspoon red pepper flakes
- 1/4 cup lemon juice
- Salt and pepper, to taste
- 2 tablespoons chopped parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Stir in garlic, grated ginger, turmeric, and red pepper flakes. Cook 1 more minute until fragrant.
- Pour in chicken broth and bring to a simmer.
- Stir in shredded chicken and cooked rice. Let simmer for about 10 minutes so flavors meld together.
- Stir in lemon juice, then season with salt and pepper to taste.
- Sprinkle chopped parsley on top before serving.
Notes
- Quick version: Use store-bought rotisserie chicken and pre-cooked rice.
- Extra veggies: Add carrots, celery, or bell peppers for more nutrition.
- More heat: Increase red pepper flakes or add a pinch of cayenne.
- Herb swaps: Try cilantro or basil instead of parsley for a twist.
- Storage: Refrigerate up to 3 days or freeze for longer. Reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 55mg
Keywords: Lemon Ginger Turmeric Chicken and Rice Soup