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A bowl of Ginger Turmeric Chicken and Rice Soup garnished with parsley and a lemon wedge.

Ginger Turmeric Chicken and Rice Soup

A comforting and flavorful chicken and rice soup infused with ginger and turmeric.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: Asian-inspired
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon Olive oil
  • 1 pound Boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 tablespoon Fresh ginger grated
  • 1 teaspoon Ground turmeric
  • 6 cups Chicken broth
  • 1/2 cup Uncooked rice white or brown
  • 1/4 cup Fresh parsley chopped
  • Salt Salt to taste
  • Black pepper Black pepper to taste

Equipment

  • Large pot
  • Cutting board
  • Knife

Method
 

  1. Heat olive oil in a large pot over medium heat. Add chicken pieces and cook until browned on all sides. Remove chicken from the pot and set aside.
  2. Add chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
  3. Stir in minced garlic, grated ginger, and ground turmeric. Cook for 1 minute until fragrant.
  4. Pour in chicken broth and bring to a boil. Add the uncooked rice and the browned chicken.
  5. Reduce heat, cover, and simmer for 15-20 minutes, or until rice is cooked and chicken is tender.
  6. Stir in fresh parsley. Season with salt and black pepper to taste.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 30gFat: 12gSaturated Fat: 3gCholesterol: 90mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 50IUVitamin C: 10mgCalcium: 5mgIron: 15mg

Notes

For a spicier soup, add a pinch of red pepper flakes with the turmeric.

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