Description
Warm up with this vibrant soup full of tender chicken, zesty lemon, and fragrant ginger. It’s not just comforting—it offers a delicious way to boost your health with anti-inflammatory turmeric in every spoonful.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 6 cups chicken broth
- 1 cup water
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup uncooked jasmine rice
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 lemon, juiced and zest grated
- Salt to taste
- 1/4 cup fresh parsley, chopped
- Lemon slices for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
2. Stir in garlic and grated ginger, cooking for 1–2 minutes until fragrant.
3. Add ground turmeric and black pepper, stirring to combine.
4. Pour in chicken broth and water. Add chicken breasts to the pot.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, until chicken is cooked through.
6. Remove chicken and set aside to cool slightly. Shred with two forks.
7. Add jasmine rice to the soup and cook for 10 minutes.
8. Stir in sliced carrots and celery. Continue cooking for 10–15 minutes, until vegetables are tender and rice is fully cooked.
9. Return shredded chicken to the pot. Stir in lemon juice and zest. Season with salt to taste.
10. Serve hot, garnished with chopped parsley and lemon slices.
Notes
For a creamier soup, stir in a can of coconut milk when adding the rice.
This soup can be prepared ahead and stored in the refrigerator for up to 3 days.
Adjust turmeric and ginger levels to your taste for more or less warmth.
Turmeric provides anti-inflammatory benefits and vibrant color.
Add red pepper flakes for a spicy kick.