Description
A simple, nourishing soup featuring chicken, rice, lemon, ginger, and turmeric for a comforting and restorative meal.
Ingredients
Scale
- 6 cups chicken broth
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon ground turmeric
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup uncooked white rice
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 minutes.
- Add the chicken pieces, turmeric, ginger, salt, and pepper to the pot. Stir and cook until the chicken is lightly browned on the outside, about 5 minutes.
- Pour in the chicken broth. Bring the mixture to a boil.
- Stir in the uncooked rice. Reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the chicken is cooked through.
- Remove the pot from the heat. Stir in the fresh lemon juice and chopped parsley.
- Taste and adjust seasoning if needed before serving hot.
Notes
- For a stronger anti-inflammatory effect, use 1 teaspoon of fresh grated ginger instead of dried.
- If you prefer shredded chicken, cook the chicken breasts whole in the broth, remove them, shred them, and return them to the soup before adding the lemon juice.
- You can substitute brown rice, but you may need to increase the simmering time by 10-15 minutes.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4
- Sodium: 650
- Fat: 7
- Saturated Fat: 1.5
- Unsaturated Fat: 5.5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 30
- Cholesterol: 75