Name: Lemon Ginger Turmeric Chicken and Rice Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 1 tbsp olive oil; 1 medium onion, diced; 2 carrots, sliced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated or minced; 1 tsp ground turmeric; 2 cups cooked chicken breast or thighs, shredded; 6 cups chicken broth or stock; 1 1/2 cups cooked white or brown rice; 2–3 tbsp fresh lemon juice (to taste); Salt, to taste; Black pepper, to taste; Fresh parsley or cilantro (optional, for garnish)

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Lemon ginger turmeric chicken and rice soup is a vibrant, nourishing bowl that brings together the healing power of fresh ingredients with warm, comforting flavors. It’s filled with tender chicken, soft rice, and aromatic spices simmered in a golden, lemony broth. I love making this when I need something soothing, energizing, or just incredibly flavorful.

Why You’ll Love This Recipe

I love this soup because it’s as comforting as classic chicken and rice, but with an extra boost from turmeric, fresh ginger, and lemon. The turmeric gives it a beautiful golden color, while the ginger adds a subtle warmth and the lemon brings brightness to every spoonful. It’s a one-pot meal that feels light yet filling, perfect for chilly days or when I want to feel refreshed and nourished.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion, diced
Carrots, sliced
Celery, diced
Garlic, minced
Fresh ginger, grated or minced
Ground turmeric
Cooked chicken breast or thighs, shredded
Chicken broth or stock
White or brown rice, cooked
Fresh lemon juice
Salt
Black pepper
Fresh parsley or cilantro (optional, for garnish)

Directions

I start by heating olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery until they begin to soften.
I stir in the garlic, ginger, and turmeric, cooking for another minute until fragrant.
I add the shredded chicken and broth, bringing everything to a simmer.
I stir in the cooked rice and let the soup simmer gently for about 10–15 minutes so the flavors can blend.
I squeeze in fresh lemon juice, taste, and adjust the salt and pepper as needed.
I serve hot, garnished with fresh herbs if I want a pop of color and freshness.

Servings and timing

This recipe makes about 4–6 servings. It takes around 10 minutes to prep and 25 minutes to cook, so I usually have it ready in about 35 minutes total.

Variations

Sometimes I add a handful of spinach or kale during the last few minutes of cooking for extra greens. If I want more spice, I throw in a pinch of red pepper flakes or a little cayenne. I’ve also made it with quinoa instead of rice, or used leftover rotisserie chicken to make things even easier.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The rice can absorb some of the broth as it sits, so I add a splash of water or extra stock when reheating. It warms up beautifully on the stovetop or in the microwave.

FAQs

Can I use uncooked rice in the soup?

Yes, I’ve done that by adding 1/2 cup of uncooked rice along with the broth. I simmer it for 15–20 minutes longer, or until the rice is tender. I just keep an eye on the liquid and add more if needed.

Can I make this soup vegetarian?

Absolutely. I use vegetable broth and swap the chicken for chickpeas or tofu. The flavors still shine through with all the spices and lemon.

Is fresh turmeric better than ground?

Fresh turmeric adds even more depth, but I usually use ground for convenience. If using fresh, I grate about 1 tablespoon and sauté it with the garlic and ginger.

What kind of rice works best?

I usually use long grain white rice or jasmine rice. Brown rice works too, but takes longer to cook if added raw. Leftover cooked rice makes this recipe even quicker.

Can I freeze this soup?

Yes, though I prefer freezing it without the rice since it can become mushy. I freeze the broth and chicken base, then stir in freshly cooked rice when reheating.

Conclusion

Lemon ginger turmeric chicken and rice soup is one of my go-to recipes when I want something warming, nutritious, and full of flavor. It’s simple, vibrant, and packed with wholesome ingredients that make me feel good with every bite. Whether I’m fighting off a cold or just craving a cozy bowl of soup, this one always delivers.