Ingredients
Scale
Gather these simple yet powerful ingredients to create your Lemon Ginger Turmeric Chicken and Rice Soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fresh turmeric, grated (or 1 teaspoon ground turmeric)
- 1 pound boneless, skinless chicken thighs, diced
- 6 cups low-sodium chicken broth
- 1 cup uncooked brown rice
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 2 cups spinach or kale, chopped
- Juice of 1 lemon
- Salt and pepper to taste
- Optional: fresh parsley for garnish
Instructions
- Heat olive oil in a large pot and sauté chopped onion until translucent, then add garlic, ginger, and turmeric for 1-2 minutes.
- Add diced chicken thighs and brown on all sides for about 5 minutes.
- Pour in chicken broth, bring to a boil, add rice, carrots, and celery, then simmer for 25 minutes.
- Stir in greens and lemon juice, season with salt and pepper, and simmer for a few more minutes.
- Serve in bowls, garnished with fresh parsley if desired.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Feel free to customize with your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg