Name: Lemon Ginger Turmeric Chicken And Rice Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Healthy
Ingredients: 1 pound chicken breast, diced; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon ground turmeric; ½ teaspoon black pepper; 1 teaspoon salt; 6 cups chicken broth; ¾ cup uncooked white or brown rice; 2 carrots, sliced; 1 cup celery, sliced; 2 tablespoons fresh lemon juice; 2 tablespoons fresh parsley, chopped

I love making this Lemon Ginger Turmeric Chicken And Rice Soup when I want something soothing, nourishing, and gently warming. The bright lemon, fresh ginger, and earthy turmeric come together in a comforting broth that feels healing and satisfying, especially on cooler days or when I need a reset.

Why You’ll Love This Recipe

I like this recipe because it’s light yet filling and full of feel-good ingredients. I enjoy how the rice makes the soup hearty while the lemon keeps everything fresh and balanced. It’s one of those soups I turn to when I want comfort without heaviness. Lemon Ginger Turmeric Chicken And Rice Soup

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 pound chicken breast, diced
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground turmeric
½ teaspoon black pepper
1 teaspoon salt
6 cups chicken broth
¾ cup uncooked white or brown rice
2 carrots, sliced
1 cup celery, sliced
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley, chopped

Directions

I start by heating the olive oil in a large pot over medium heat. I add the onion and cook it until soft, then stir in the garlic and fresh ginger until fragrant.

I add the diced chicken and cook it briefly until lightly opaque on the outside. I sprinkle in the turmeric, salt, and black pepper and stir so the chicken is evenly coated.

I pour in the chicken broth and bring everything to a gentle boil. I add the rice, carrots, and celery, then reduce the heat and let the soup simmer for about 25–30 minutes, until the rice is tender and the chicken is fully cooked.

I remove the pot from the heat and stir in the fresh lemon juice. I finish with chopped parsley just before serving.

Servings And Timing

This recipe makes about 4–5 servings.
Prep time: 10 minutes
Cooking time: 30 minutes
Total time: about 40 minutes

Variations

I sometimes use brown rice for extra fiber, adjusting the cooking time slightly. When I want more greens, I add spinach or kale at the end. I also enjoy adding a pinch of red pepper flakes for gentle heat.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm the soup gently on the stove or in the microwave, adding a splash of broth if it thickens. Lemon Ginger Turmeric Chicken And Rice Soup

FAQs

Can I use cooked rice instead of uncooked?

I use cooked rice sometimes and add it near the end to avoid overcooking.

Is this soup spicy?

I find it mild and soothing, with warmth from ginger and turmeric rather than heat.

Can I make this soup ahead of time?

I often make it ahead because the flavors deepen nicely overnight.

Can I freeze this soup?

I freeze it in portions, though the rice softens slightly when reheated.

What makes this soup feel comforting?

I think it’s the combination of warm spices, tender chicken, and bright lemon that makes it feel soothing and balanced.

Conclusion

I keep coming back to this Lemon Ginger Turmeric Chicken And Rice Soup because it’s comforting, nourishing, and full of gentle flavor. It’s a simple, wholesome soup that always makes me feel warm, satisfied, and taken care of.