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Homemade Chicken and Rice Soup with Ginger and Turmeric

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 250
A comforting and flavorful soup combining tender chicken, aromatic spices, and hearty rice for a nourishing meal.

Ingredients

Dairy and Oils

  • 2 tbsp butter or extra virgin olive oil

Vegetables

  • 1 small onion, diced
  • 4 medium carrots, diced
  • 3 stalks celery, diced

Aromatics

  • 4-5 cloves garlic, minced
  • 1 inch knob of fresh ginger, minced

Broth and Grains

  • 8 cups chicken broth (I use Better Than Bouillon)
  • 2/3 cup basmati or long grain rice, not rinsed

Spices and Seasonings

  • 1 tsp oregano
  • 1/2 tsp thyme (or 1 tsp fresh thyme leaves)
  • 1/2 tsp turmeric
  • 1 1/2 tsp fine sea salt, more to taste

Additional Seasoning

  • to taste freshly ground black pepper

Main Protein

  • 2 medium chicken breasts (about 1 1/4 pounds)

Finishing Touches

  • 1/2 lemon juiced (about 2 tbsp)
  • 1/3 cup parsley, chopped

Instructions 

  • Heat butter in a large pot, cook onion, carrots, celery with salt and pepper for 7 minutes.
  • Add garlic and ginger, cook for 1 minute. Pour in broth, add rice, spices, and simmer for 5 minutes.
  • Add chicken, simmer covered for 15-20 minutes until cooked. Remove, shred, then return to pot.
  • Stir in lemon juice and parsley, season with salt and pepper, then serve hot.

Notes

You can keep leftovers in the fridge for up to 5 days. The soup will thicken slightly as it sits.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: homemade
Keyword: Chicken, Ginger, rice, Turmeric