I made a Lemon Ginger Soup with turmeric, shredded chicken and rice that looks simple but hides a clever pantry trick.
I never thought a bowl could make me rethink chicken soup, but this Lemon Ginger Turmeric Chicken and Rice Soup did. It starts with the sharp whisper of fresh ginger and the sweet edge of yellow onion, and then something unexpected happens to the broth that makes you stop and taste again.
It feels familiar yet oddly clever, like the kind of dish you find buried in Chicken Healthy Soup Recipes or tucked into Lemon Ginger Recipes you saved months ago. I can’t promise it fixes everything, but it will probably make you curious enough to try a cautious first spoonful.
Ingredients
- Chicken: lean protein that fills you up, adds savory body and comforting warmth.
- Ginger: spicy, warming root, eases digestion, adds bright, peppery zip to soup.
- Turmeric: earthy, slightly bitter, anti inflammatory benefits, gives golden color and depth.
- Lemon: tart, citrus lift that brightens broth, offers vitamin C and freshness.
- Rice: soft, starchy grains that thicken broth a bit, adds carbs and comfort.
- Garlic: pungent and savory, boosts immune vibe, gives deep aromatic backbone to soup.
- Carrots: sweet, crunchy when fresh, add beta carotene, fiber and a pop of color.
- Parsley: bright herb, light peppery taste, adds color, small vitamins and a fresh finish.
Ingredient Quantities
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 1/2 tablespoons fresh ginger, grated or 1 teaspoon ground ginger
- 1 tablespoon fresh turmeric, grated or 1 teaspoon ground turmeric
- 1 pound boneless skinless chicken breasts or thighs, about 2 small breasts
- 8 cups low sodium chicken broth
- 1 cup long grain white rice
- 2 medium carrots, diced
- 2 celery stalks, diced
- Juice of 2 lemons (about 1/4 cup)
- 1 1/2 teaspoons kosher salt or 1 teaspoon table salt
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf (optional)
- 1/4 cup fresh parsley or cilantro, chopped for garnish
- 2 green onions, thinly sliced (optional)
How to Make this
1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped yellow onion and sauté until soft and slightly translucent, about 5 minutes — don’t let it brown too much.
2. Add the minced garlic, grated fresh ginger (or 1 teaspoon ground ginger) and grated fresh turmeric (or 1 teaspoon ground turmeric). Cook, stirring, about 1 to 2 minutes until fragrant. Be careful, turmeric stains.
3. Season the chicken with a little of the salt and pepper then add the boneless chicken breasts or thighs to the pot. Pour in 8 cups low sodium chicken broth.
4. Rinse 1 cup long grain white rice under cold water until water runs mostly clear to remove excess starch. Add the rinsed rice, diced carrots, diced celery and the bay leaf to the pot. Bring to a boil.
5. Reduce heat to a gentle simmer, cover partially and cook 18 to 20 minutes, or until the rice is tender and chicken is cooked through. Stir once or twice so rice doesn’t stick.
6. Remove the chicken to a cutting board, shred or chop with two forks, discard the bay leaf, then return the shredded chicken to the pot. Stir in the juice of 2 lemons (about 1/4 cup), 1 1/2 teaspoons kosher salt or 1 teaspoon table salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning.
7. Simmer another 2 to 3 minutes to marry flavors. If soup seems too thick, add a splash of hot water or more broth and reheat.
8. Serve topped with 1/4 cup chopped fresh parsley or cilantro and the thinly sliced green onions if using. A little extra lemon on the table is nice for people who want it brighter.
Equipment Needed
1. Large heavy-bottomed pot or Dutch oven
2. Chef’s knife
3. Cutting board
4. Measuring cups and measuring spoons
5. Box grater or microplane (for ginger and turmeric)
6. Fine-mesh sieve or small colander (to rinse rice)
7. Wooden spoon or heatproof spatula
8. Tongs plus 2 forks (to remove and shred the chicken)
FAQ
Lemon Ginger Turmeric Chicken And Rice Soup Recipe Substitutions and Variations
- Fresh ginger (1 1/2 tbsp): use 1 teaspoon ground ginger instead, or 1 tablespoon ginger paste – both work fine if you don’t have fresh, you’ll lose a bit of brightness but keep the spice.
- Fresh turmeric (1 tbsp): swap for 1 teaspoon ground turmeric (same flavor family), or use 1/2 teaspoon curry powder in a pinch for color and warmth.
- Long grain white rice (1 cup): substitute jasmine or basmati rice 1 for 1, or use brown rice but expect longer cooking – add about 1/2 to 1 cup extra broth and simmer 40-45 minutes instead of 18-20.
- Chicken breasts (1 lb): use boneless skinless thighs (same weight) for juicier meat, or shredded rotisserie chicken – if using pre-cooked chicken add it at the end to warm through, not boil.
Pro Tips
1) Use thighs if you want more flavor, breasts if you want lean. Sear the chicken briefly in the pot first for a minute each side to get some browning, then add the broth to finish cooking. Dont overcook while simmering, chicken keeps more juice if you take it off when it’s just done and shred it off the heat.
2) Fresh ginger and turmeric are brighter, but they stain everything. Wear gloves or rub a little oil on your hands and cutting board, and clean surfaces right away. If you only have ground, use less and add a bit more at the end to taste since ground can be milder.
3) Rinse the rice until the water runs mostly clear, that stops it turning gluey. Keep the simmer gentle and dont stir too much while it cooks or the grains will break and make the soup thick, you can always add a splash more hot broth or water if it gets too thick.
4) Add lemon and salt at the end and taste, dont dump it all in at once. Shred the chicken on a board so it stays juicy, then toss it back in to warm through. Leftovers get better the next day, and the soup freezes fine in portions for quick meals later.
Lemon Ginger Turmeric Chicken And Rice Soup Recipe
I made a Lemon Ginger Soup with turmeric, shredded chicken and rice that looks simple but hides a clever pantry trick.
6
servings
285
kcal
Equipment: 1. Large heavy-bottomed pot or Dutch oven
2. Chef’s knife
3. Cutting board
4. Measuring cups and measuring spoons
5. Box grater or microplane (for ginger and turmeric)
6. Fine-mesh sieve or small colander (to rinse rice)
7. Wooden spoon or heatproof spatula
8. Tongs plus 2 forks (to remove and shred the chicken)
Ingredients
1 tablespoon olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
1 1/2 tablespoons fresh ginger, grated or 1 teaspoon ground ginger
1 tablespoon fresh turmeric, grated or 1 teaspoon ground turmeric
1 pound boneless skinless chicken breasts or thighs, about 2 small breasts
8 cups low sodium chicken broth
1 cup long grain white rice
2 medium carrots, diced
2 celery stalks, diced
Juice of 2 lemons (about 1/4 cup)
1 1/2 teaspoons kosher salt or 1 teaspoon table salt
1/2 teaspoon freshly ground black pepper
1 bay leaf (optional)
1/4 cup fresh parsley or cilantro, chopped for garnish
2 green onions, thinly sliced (optional)
Directions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped yellow onion and sauté until soft and slightly translucent, about 5 minutes — don’t let it brown too much.
- Add the minced garlic, grated fresh ginger (or 1 teaspoon ground ginger) and grated fresh turmeric (or 1 teaspoon ground turmeric). Cook, stirring, about 1 to 2 minutes until fragrant. Be careful, turmeric stains.
- Season the chicken with a little of the salt and pepper then add the boneless chicken breasts or thighs to the pot. Pour in 8 cups low sodium chicken broth.
- Rinse 1 cup long grain white rice under cold water until water runs mostly clear to remove excess starch. Add the rinsed rice, diced carrots, diced celery and the bay leaf to the pot. Bring to a boil.
- Reduce heat to a gentle simmer, cover partially and cook 18 to 20 minutes, or until the rice is tender and chicken is cooked through. Stir once or twice so rice doesn’t stick.
- Remove the chicken to a cutting board, shred or chop with two forks, discard the bay leaf, then return the shredded chicken to the pot. Stir in the juice of 2 lemons (about 1/4 cup), 1 1/2 teaspoons kosher salt or 1 teaspoon table salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning.
- Simmer another 2 to 3 minutes to marry flavors. If soup seems too thick, add a splash of hot water or more broth and reheat.
- Serve topped with 1/4 cup chopped fresh parsley or cilantro and the thinly sliced green onions if using. A little extra lemon on the table is nice for people who want it brighter.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 506g
- Total number of serves: 6
- Calories: 285kcal
- Fat: 5.3g
- Saturated Fat: 1.2g
- Trans Fat: 0.02g
- Polyunsaturated: 0.8g
- Monounsaturated: 2.3g
- Cholesterol: 64mg
- Sodium: 595mg
- Potassium: 365mg
- Carbohydrates: 32g
- Fiber: 1g
- Sugar: 1.7g
- Protein: 27g
- Vitamin A: 1667IU
- Vitamin C: 10mg
- Calcium: 25mg
- Iron: 0.9mg
