Print

Ultimate 30-Minute Lemon Ginger Turmeric Chicken and Rice Soup: Your Go-To Healing Comfort Meal

Close-up of a light blue bowl filled with Lemon Ginger Turmeric Chicken and Rice Soup, showing shredded chicken, white rice, and bright orange carrots.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this Lemon Ginger Turmeric Chicken and Rice Soup for a quick, nourishing bowl. It uses simple ingredients to deliver bright, warming flavors perfect for comfort or when you need an immune boost.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon garlic powder
  • 6 cups low-sodium chicken broth
  • 1 cup cooked, shredded chicken (use rotisserie chicken for a hack)
  • 1/2 cup uncooked white rice
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste
  • Optional: 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 minutes.
  2. Stir in the ground ginger, ground turmeric, and garlic powder. Cook for 1 minute until fragrant. This wakes up the spices.
  3. Pour in the chicken broth and bring the mixture to a boil.
  4. Add the uncooked rice to the boiling broth. Reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the rice is tender.
  5. Stir in the shredded cooked chicken and heat through for 2 minutes.
  6. Remove the pot from the heat. Stir in the fresh lemon juice. Season with salt and pepper to your taste.
  7. Ladle the soup into bowls. Garnish with fresh parsley if you are using it.

Notes

  • For faster prep, use pre-cooked rice and rotisserie chicken. This keeps the soup under 30 minutes.
  • If you want a deeper golden broth, add 1/4 teaspoon of black pepper, as pepper helps your body absorb the curcumin in turmeric.
  • This soup freezes well. Cool completely before storing in an airtight container for up to 3 months.

Nutrition

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