why make this recipe
This soup is bright, warm, and easy to make. If you enjoy simple, healthy broths, you may also like the flavor of chicken and cabbage soup for a similar cozy meal.
introduction
Lemon Ginger Turmeric Chicken and Rice Soup mixes fresh lemon, ginger, and turmeric with chicken and rice. It is light, soothing, and full of flavor. It works well when you want something quick and comforting, like a modern take on grandma’s chicken soup.
how to make Lemon Ginger Turmeric Chicken and Rice Soup
Make this soup in one pot on the stove. Sauté the onion, add spices and broth, then add cooked chicken and rice and simmer. If you want a quick rice idea or ways to use leftover rice, check this egg fried rice recipe for simple methods.
Ingredients :
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 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
Directions :
- Heat olive oil in a large pot over medium heat until hot.
- Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic, grated ginger, ground turmeric, and red pepper flakes; cook for another minute until fragrant.
- Pour in chicken broth and bring to a simmer.
- Add shredded chicken and pre-cooked rice to the broth.
- Allow the soup to simmer for about 10 minutes to meld flavors.
- Stir in lemon juice along with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.
how to serve Lemon Ginger Turmeric Chicken and Rice Soup
Serve the soup hot in bowls. Add more lemon or parsley on top if you like. For a simple meal, pair it with a sandwich; try the ideas in this best sandwich for potato soup article for a good match.
how to store Lemon Ginger Turmeric Chicken and Rice Soup
Let the soup cool to room temperature. Put it in an airtight container and refrigerate for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
tips to make Lemon Ginger Turmeric Chicken and Rice Soup
- Use fresh ginger for the best bright flavor.
- Add rice just before serving if you want firmer grains.
- Taste and add salt after you add lemon juice.
- Use cooked rotisserie chicken to save time.
variation (if any)
- Add chopped carrots or spinach for more vegetables.
- Use quinoa instead of rice for a different texture.
- Make it spicier by adding more red pepper flakes or a dash of hot sauce.
FAQs
Q: Can I use raw chicken instead of cooked shredded chicken?
A: Yes. If you use raw chicken, add it to the broth and simmer until fully cooked, then shred and return to the soup.
Q: Can I make this soup vegetarian?
A: Yes. Swap the chicken and chicken broth for cooked beans or tofu and vegetable broth.
Q: How do I keep the rice from getting mushy?
A: Use pre-cooked rice and add it near the end of cooking. Or keep rice separate and add to each bowl when serving.
Lemon Ginger Turmeric Chicken and Rice Soup
Ingredients
Method
- Heat olive oil in a large pot over medium heat until hot.
- Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic, grated ginger, ground turmeric, and red pepper flakes; cook for another minute until fragrant.
- Pour in chicken broth and bring to a simmer.
- Add shredded chicken and pre-cooked rice to the broth.
- Allow the soup to simmer for about 10 minutes to meld flavors.
- Stir in lemon juice along with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.