Description
A bright and nourishing one-pot soup made with shredded chicken, silky rice, and a fragrant broth enriched with lemon, ginger, and turmeric.
Ingredients
- 2 cups cooked chicken, shredded
- 1 tablespoon fresh ginger, minced
- 1 teaspoon turmeric powder
- 1 cup rice (white or brown)
- 6 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 stalk celery, diced
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté the aromatics: Heat some oil in a large pot over medium heat. Add the diced onion, minced garlic, diced carrot, and diced celery. Sauté until softened, about 5–7 minutes.
- Add ginger and turmeric: Stir in the minced fresh ginger and the teaspoon of turmeric powder. Cook for another minute until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add rice and chicken, then reduce heat to a simmer. Stir occasionally during the first few minutes to prevent rice from sticking to the pot.
- Cook until the rice is tender — about 15–20 minutes for white rice, longer for brown.
- Finish with lemon and seasoning: Stir in the juice of 1 lemon and season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Notes
The soup can be made a day ahead; flavors deepen after a few hours in the fridge. Store in an airtight container for 3–4 days. Freezes okay but the texture of the rice may change.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food