Description
A bright and comforting soup featuring lemon, turmeric, and tender chicken with rice, perfect for a quick weeknight meal.
Ingredients
Scale
- 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