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Chicken and Rice Soup with Turmeric and Ginger

Chicken and rice soup with turmeric and ginger simmers in one pot until the chicken is tender and the rice is soft. Fresh lemon juice and parsley finish this comforting soup with a bright, fresh note.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and diced
  • 2 celery ribs, diced
  • 1 tbsp fresh ginger peeled, finely grated
  • 3 cloves garlic minced
  • 1 tsp ground turmeric
  • 0.5 tsp black pepper
  • 8 cups low-sodium chicken broth
  • 1.5 lb chicken breasts boneless, skinless
  • 1 tsp kosher salt
  • 0.75 cup long-grain white rice rinsed and drained
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook for 6–8 minutes, stirring occasionally, until softened.
  3. Stir in the ginger, garlic, turmeric, and black pepper and cook for 1 minute, until fragrant.
  4. Add the broth, chicken breasts, and salt, then bring to a boil over high heat.
  5. Reduce the heat to maintain a gentle simmer and cook for 15–20 minutes, until the chicken reaches 165°F in the thickest part.
  6. Transfer the chicken to a cutting board.
  7. Stir the rice into the pot, cover, and simmer gently for 15–18 minutes, until the rice is tender.
  8. Shred the chicken with two forks and return it to the pot.
  9. Stir in the lemon juice and parsley.
  10. Simmer for 1–2 minutes, until the chicken is heated through.

Notes

For tender chicken, check that the thickest part reaches 165°F before shredding. Refrigerate leftovers for 3–4 days or freeze them for up to 3 months. For a gluten-free version, use certified gluten-free chicken broth.