Description
This vibrant soup combines the fresh tang of lemon, the cozy heat of ginger, and the earthy glow of turmeric for a nourishing, golden bowl of comfort. Shredded chicken and fluffy rice make it hearty enough for dinner, while the aromatic spices bring soothing, feel-good vibes. Perfect for chilly evenings, lazy Sundays, or anytime you need a warm reset.
Ingredients
Scale
- 6 cups chicken stock or broth
- 2 cups shredded cooked chicken
- 1 cup cooked white rice
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, finely minced
- 1 tablespoon fresh grated ginger
- 1 teaspoon ground turmeric
- ¼ teaspoon red pepper flakes (adjust to taste)
- ¼ cup fresh lemon juice
- Sea salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Sauté the aromatics. Warm the olive oil in a large pot set over medium heat. Add the diced onion and cook until softened and lightly golden, about 5 minutes.
- Add the flavor boosters. Stir in the garlic, grated ginger, turmeric, and red pepper flakes. Cook for about 1 minute until fragrant.
- Simmer the base. Pour in the chicken broth and bring to a gentle simmer.
- Build the body. Stir in the shredded chicken and cooked rice. Let the mixture bubble on low heat for 8–10 minutes so the flavors meld together.
- Brighten it up. Just before serving, add the lemon juice along with salt and pepper to taste.
- Finish & serve. Ladle the soup into bowls and sprinkle with fresh parsley for a pop of color and freshness.
Notes
- Notes & Tips
- Time-saving hack: Grab a rotisserie chicken and pre-cooked rice for a shortcut version.
- Veggie boost: Toss in diced carrots, celery, spinach, or bell peppers for added nutrients.
- Spice it up: Crank up the red pepper flakes or add a pinch of cayenne for extra heat.
- Herb swap: Try cilantro, dill, or basil in place of parsley for a fun twist.
- Storage: Keeps well in the fridge for up to 3 days. For longer storage, freeze in airtight containers. Reheat gently on the stovetop, adding a splash of broth if needed.