Description
A comforting and nourishing chicken and rice soup infused with fresh ginger, garlic, turmeric, and lemon, perfect for cold days and recovery meals.
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 medium onion, finely diced
- 2 medium stalks celery, finely diced
- 2 medium carrots, finely diced
- 3–4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cayenne pepper (optional)
- 6 cups low-sodium chicken broth
- 1 cup jasmine rice, rinsed
- 1 pound boneless, skinless chicken thighs or breasts
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped, plus extra for garnish
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Heat the oil in a large pot over medium-high heat. Add the diced onion, celery, and carrots and sauté for 7 to 10 minutes until softened and the onion is translucent.
- Stir in the minced garlic, grated ginger, chopped rosemary, chopped thyme, ground turmeric, and cayenne (if using). Cook for about 1 minute until fragrant.
- Pour in the chicken broth and add the rinsed jasmine rice. Nestle the chicken pieces into the liquid and bring to a boil.
- Reduce heat to low, cover, and simmer gently for about 20 minutes, or until the chicken is cooked through and the rice is tender.
- Remove the chicken to a cutting board, shred with two forks, and return it to the soup. Stir in the fresh lemon juice and chopped parsley; season with salt and pepper to taste.
- Ladle into bowls, garnish with extra parsley, and serve hot.
Notes
This recipe is naturally gluten-free. To enhance flavors, add a squeeze of lemon just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American