This Lemon Turmeric Chicken Rice Soup is bright, warming, and simple to make. The lemon gives a fresh zing, turmeric adds a golden color and gentle earthiness, and shredded chicken with rice makes the bowl soothing and filling. It smells of garlic and ginger, tastes bright and savory, and has a silky broth with tender chicken and soft rice.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Note: values are approximate and will vary by exact ingredients and portions.)
- Calories per serving: 170 kcal
- Protein: 12 g
- Carbohydrates: 13 g
- Fat: 5 g
- Fiber: 1.5 g
- Sugar: 2 g
- Sodium: 600 mg
Why Make This Lemon Turmeric Chicken Rice Soup
This soup is quick, comforting, and full of bright flavors. It’s perfect on a busy weeknight when you want something nourishing without fuss. The lemon brightens the broth and balances the warm, earthy turmeric. Using cooked chicken and rice makes the soup fast to assemble, and the gentle spices make it soothing when you need a light, restorative meal.
How to Make Lemon Turmeric Chicken Rice Soup
You will sauté aromatics, add turmeric and broth, then stir in cooked chicken and rice. Finish with fresh lemon juice and parsley for brightness. The whole process is straightforward and forgiving—taste and adjust seasoning as it simmers.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 6 cups chicken broth
- 1 cup cooked chicken, shredded
- 1 cup cooked rice
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh parsley, for garnish
Directions:
Step 1: Preparation
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté, stirring often, until the onion becomes translucent and soft.
Step 2: Mixing
Stir in the minced garlic, grated ginger, and ground turmeric. Cook for about 1 minute, stirring, until the spices smell fragrant and the garlic is soft but not browned.
Step 3: Cooking
Pour in the chicken broth and bring the pot to a gentle boil. Add the shredded cooked chicken and cooked rice. Reduce the heat and let the soup simmer for 5–10 minutes so the flavors meld and the rice and chicken warm through.
Step 4: Finishing
Stir in the lemon juice. Taste and season with salt and pepper. Serve the soup hot, garnished with chopped fresh parsley for color and a fresh, herbaceous note.
How to Serve Lemon Turmeric Chicken Rice Soup
Serve in warm bowls with extra lemon wedges on the side for anyone who likes a brighter tang. Pair with crusty bread, simple green salad, or steamed vegetables for a fuller meal. This soup works well as a light lunch, a starter for a dinner, or a soothing bowl on a cool evening.
How to Store Lemon Turmeric Chicken Rice Soup
- Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat so the rice doesn’t absorb all the broth. Add a splash of broth or water if it becomes too thick.
- Freezer: You can freeze the soup (best without rice) in airtight containers for up to 2–3 months. Thaw overnight in the fridge and reheat. If you froze without rice, add freshly cooked rice when reheating for the best texture.
- Tip: If planning to freeze, remove most of the rice before freezing and add fresh rice when you reheat. This keeps the rice from turning mushy.
Expert Tips for Perfect Lemon Turmeric Chicken Rice Soup
- Use low-sodium broth if you want better control of salt. Taste before adding extra salt.
- Warm the broth before adding to the pot to speed up simmering.
- If you like a silkier mouthfeel, blend 1 cup of the soup (remove chicken and rice first) and stir it back in.
- For more color and flavor, toast the turmeric briefly with the onion and garlic, but don’t burn it.
- Use cooked rotisserie chicken to skip extra prep time and add flavor.
- If you prefer a heartier soup, add chopped carrots or celery with the onion and sauté until softened.
- Fresh lemon juice is better than bottled for bright flavor. Add it at the end to keep the brightness.
Delicious Variations
- Ginger-Lemon Boost: Increase fresh ginger to 2 teaspoons for a spicier, warming soup.
- Coconut Turmeric: Replace 1–2 cups of broth with light coconut milk for a creamy, slightly sweet version.
- Veggie-Packed: Add chopped carrots, celery, or baby spinach for extra color and nutrients.
- Grain Swap: Use quinoa or barley instead of rice for a different texture and added fiber.
- Spicy Twist: Add a pinch of red pepper flakes or a drizzle of chili oil before serving for heat.
Frequently Asked Questions
- Do I have to use cooked chicken and rice?
- No, but using cooked chicken and rice keeps this recipe quick. If you start with raw chicken, poach it gently in the broth until cooked through, then shred. If using raw rice, use a longer cooking method and more broth—follow rice package directions.
- Can I make this soup vegetarian?
- Yes. Substitute vegetable broth for chicken broth and use cooked chickpeas or firm tofu instead of chicken. Add extra vegetables for body.
- How can I reduce the sodium in this recipe?
- Use low-sodium or homemade broth and skip adding extra salt until the end. Taste the soup before seasoning.
- Will the rice get mushy if I reheat the soup?
- Rice can absorb liquid and become soft after refrigeration. To avoid mushiness, store rice separately or add a splash of broth or water when reheating. Reheating gently helps preserve texture.
- Can I freeze the soup with rice in it?
- You can, but rice can become very soft after freezing and thawing. For best texture, freeze the soup without rice and add freshly cooked rice when reheating.
- Is turmeric safe to use every day?
- Turmeric in normal culinary amounts is safe for most people. If you take blood-thinning medication or have specific health concerns, check with your doctor. A teaspoon in soup is a typical culinary amount.
Conclusion
This Lemon Turmeric Chicken Rice Soup is easy, bright, and comforting—great for busy nights or when you want a simple, healing bowl. If you enjoy variations or want another take on lemony chicken and rice soup, check out this related recipe for more inspiration: Healing Lemon Turmeric Chicken & Rice Soup – Dash of Jazz. Give this recipe a try—you’ll love the fresh lemon lift and warm turmeric glow.
Print
Lemon Turmeric Chicken Rice Soup
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A bright and comforting soup featuring lemon, turmeric, and tender chicken with rice, perfect for a quick weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 6 cups chicken broth
- 1 cup cooked chicken, shredded
- 1 cup cooked rice
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent and soft.
- Stir in the minced garlic, grated ginger, and ground turmeric. Cook for about 1 minute until fragrant.
- Pour in the chicken broth and bring to a gentle boil. Add the shredded cooked chicken and cooked rice. Reduce heat and simmer for 5–10 minutes.
- Stir in the lemon juice, and season with salt and pepper. Serve hot, garnished with parsley.
Notes
Serve with extra lemon wedges and crusty bread for a complete meal. Can be refrigerated for 3-4 days or frozen without rice for up to 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 2g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1.5g
- Protein: 12g
- Cholesterol: 50mg
