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Ultimate 30-Minute Lemon Ginger Turmeric Chicken and Rice Soup: The Best Healing Comfort Bowl

A close-up of a bowl of vibrant yellow Lemon Ginger Turmeric Chicken and Rice Soup topped with white rice and fresh parsley.
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Make this warm, soothing Lemon Ginger Turmeric Chicken and Rice Soup. Tender chicken, soft rice, fresh ginger, and turmeric simmer with bright lemon for a nourishing bowl that is both cozy and refreshing. This easy chicken and rice soup recipe is ready fast.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon ground turmeric
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon fresh turmeric, grated (or 1/2 teaspoon ground)
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 6 cups low-sodium chicken broth (nourishing chicken broth)
  • 1/2 cup white rice, uncooked (such as long-grain white rice)
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Add the ground turmeric, grated fresh ginger, and grated fresh turmeric to the pot. Cook for 1 minute, stirring constantly, until the spices become fragrant. This step blooms the flavor.
  3. Add the cut chicken pieces to the pot. Cook until the chicken is lightly browned on the outside, about 3 minutes.
  4. Pour in the chicken broth. Add the uncooked rice, bay leaf, and dried thyme. Season with salt and pepper.
  5. Bring the soup to a boil, then immediately 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.
  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. This is your quick comfort food ready to serve.

Notes

  • For faster prep, use 2 cups of cooked rotisserie chicken instead of raw chicken. Add the cooked chicken during the last 5 minutes of simmering.
  • If you prefer a thicker soup, use 1/2 cup of orzo pasta instead of white rice, and cook according to package directions.
  • This soup freezes well. Cool completely before storing in airtight containers for up to 3 months.

Nutrition

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