A bright, healing bowl of soup that smells of lemon and warm spices, this Golden, Zesty Lemon Ginger Turmeric Chicken & Rice Soup is both comforting and uplifting. The ginger gives a spicy warmth, turmeric adds a gentle earthiness and golden color, and lemon lifts the flavors with a clean zing. It’s simple to make, soothing on the palate, and perfect for chilly nights, light lunches, or when you need a pick-me-up.
If you enjoy warming spices in both savory and sweet dishes, you might also like these https://www.flavrecipes.com/elegant-spiced-gingerbread-truffles/ elegant spiced gingerbread truffles for dessert or a cozy snack.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 355 kcal
- Protein: 25 g
- Carbohydrates: 41 g
- Fat: 10 g
- Fiber: 2 g
- Sugar: 1.5 g
- Sodium: 1,300 mg
(Values are estimates based on the listed ingredients and typical store-bought chicken broth. Use low-sodium broth to cut the sodium.)
Why Make This Golden, Zesty Lemon Ginger Turmeric Chicken & Rice Soup
This soup is quick, nourishing, and full of bright flavors. The ginger and turmeric bring a warm, aromatic depth. Lemon adds a fresh, zesty note that wakes up the broth. The texture is silky from the rice and tender chicken, with a hint of chew from the shredded meat. It’s both soothing and light — great for when you want comfort without heaviness. It also reheats well for easy weekday lunches.
How to Make Golden, Zesty Lemon Ginger Turmeric Chicken & Rice Soup
Start by preparing your aromatics. Sauté onion until soft and sweet. Add garlic, grated ginger, and turmeric so their oils release and the kitchen fills with a warming fragrance. Pour in the chicken broth and bring to a boil. Stir in the jasmine rice and let it cook until tender and slightly plump. Finish with shredded chicken and fresh lemon juice for brightness. Taste and season before serving with chopped parsley for color and fresh flavor.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup jasmine rice
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon turmeric powder
- 6 cups chicken broth
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
Step 1: Preparation
Measure and prep all ingredients. Shred cooked chicken and chop the onion. Mince garlic and grate the ginger. Juice the lemon. This keeps the cooking smooth and quick.
Step 2: Sautéing
In a large pot, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté until translucent and soft, about 4–5 minutes. You should smell the sweet onion as it softens.
Step 3: Aromatics Release
Stir in the minced garlic, grated ginger, and 1 teaspoon turmeric powder. Cook for 1–2 minutes, stirring constantly, until the mixture is fragrant. The turmeric will tint the mixture a warm yellow.
Step 4: Simmering Rice
Add 6 cups chicken broth and bring to a gentle boil. Stir in 1 cup jasmine rice. Reduce heat to a simmer and cook until the rice is tender, about 15–18 minutes, stirring occasionally so the rice doesn’t stick.
Step 5: Combining
Stir in 2 cups shredded cooked chicken and the juice of 1 lemon. Heat through for 2–3 minutes until the chicken is hot and flavors meld. Season with salt and pepper to taste.
Step 6: Garnishing
Serve the soup hot. Sprinkle with chopped fresh parsley for a bright, herbal finish. A little extra lemon on the side is nice for those who want extra zing.
How to Serve Golden, Zesty Lemon Ginger Turmeric Chicken & Rice Soup
Serve in warm bowls with fresh parsley on top. Add lemon wedges for extra brightness. Pair with simple crusty bread, a green salad, or steamed vegetables for a full meal. This soup works well as a starter for a dinner or as a light main at lunch. It’s also a soothing option for when you’re feeling under the weather.
How to Store Golden, Zesty Lemon Ginger Turmeric Chicken & Rice Soup
- Refrigerator: Cool to room temperature, place in an airtight container, and store for up to 3–4 days.
- Freezer: For longer storage, freeze in airtight containers for up to 3 months. Note: rice can change texture after freezing; cooked rice may absorb more liquid. To reduce texture change, undercook the rice slightly and finish cooking when reheating.
- Reheating: Reheat gently on the stove over low-medium heat, adding a splash of broth or water if it seems too thick. Heat until steaming, not boiling, to keep chicken tender.
Expert Tips for Perfect Golden, Zesty Lemon Ginger Turmeric Chicken & Rice Soup
- Use day-old cooked chicken or poach fresh chicken breasts in the broth for extra flavor.
- Rinse jasmine rice once to remove extra surface starch if you want a clearer broth.
- If you prefer a silkier texture, blend 1 cup of cooked rice with some broth and stir it back into the pot.
- Taste and adjust seasoning after adding lemon. Acidity can change how salty the soup tastes.
- For a deeper flavor, sauté the rice for 1 minute with the aromatics before adding broth (like a light pilaf start).
- To lower sodium, choose low-sodium chicken broth and add salt last.
- Fresh turmeric root can replace powder; grate about 1 teaspoon fresh for the same effect.
Delicious Variations
- Veggie Boost: Add diced carrots and celery during the onion sauté for more color and texture.
- Coconut Twist: Replace 1–2 cups of broth with coconut milk for a creamy, slightly sweet version.
- Spicy Kick: Add a pinch of red pepper flakes or 1 small diced chili when cooking aromatics.
- Herb Swap: Use cilantro or dill instead of parsley for a different herbal note.
- Grain Swap: Use brown rice (increase cooking time) or quinoa (shorter cook) for different textures and nutrition.
Frequently Asked Questions
Q: Can I use leftover rotisserie chicken?
A: Yes. Leftover rotisserie chicken works great. Add it near the end to warm through so it stays tender.
Q: Can I use pre-cooked rice instead of uncooked jasmine rice?
A: Yes. If using pre-cooked rice, add it in the last 5 minutes just to heat through. Cooked rice will not need the full simmer time.
Q: Is turmeric necessary?
A: Turmeric gives the soup its golden color and warm, slightly bitter earthiness. You can omit it, but the flavor and color will change.
Q: How do I reduce sodium?
A: Use low-sodium or homemade chicken broth. Taste before adding salt, and season lightly at the end.
Q: Can I make this dairy-free and gluten-free?
A: Yes. The recipe is naturally dairy-free. Use gluten-free certified broth if you need a gluten-free option.
Q: Will the rice become mushy if I store leftovers?
A: Rice can absorb liquid and soften when refrigerated. To prevent mushiness, slightly undercook the rice initially or store the broth separately and combine when reheating.
Conclusion
This Golden, Zesty Lemon Ginger Turmeric Chicken & Rice Soup is simple, soothing, and full of bright, warming flavors. It’s easy enough for a weeknight and comforting enough for a slow weekend meal. If you want a similar feel-good, healing bowl to compare techniques or flavor ideas, check out this Healing Chicken and Rice Soup Recipe – Pinch of Yum. Try the soup and tweak the aromatics to make it your own — a squeeze of lemon or a little extra ginger can make all the difference. Enjoy!
Print
Golden, Zesty Lemon Ginger Turmeric Chicken & Rice Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A bright, healing bowl of soup infused with lemon and warm spices, combining the flavors of ginger, turmeric, and chicken for a comforting dish.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup jasmine rice
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon turmeric powder
- 6 cups chicken broth
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Measure and prep all ingredients, shredding chicken and chopping onion.
- In a large pot, heat olive oil over medium heat. Sauté the onion until translucent, about 4–5 minutes.
- Stir in minced garlic, grated ginger, and turmeric; cook for 1–2 minutes until fragrant.
- Add chicken broth and bring to a gentle boil. Stir in jasmine rice and simmer for 15–18 minutes, stirring occasionally.
- Mix in shredded chicken and lemon juice; heat through for 2–3 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley and extra lemon if desired.
Notes
For extra flavor, use day-old cooked chicken or poach fresh chicken in the broth. Rinse jasmine rice to remove surface starch for a clearer broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 355
- Sugar: 1.5g
- Sodium: 1300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
