🍋 Lemon Ginger Turmeric Chicken and Rice Soup 🥣🍗
📋 Ingredients:
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground turmeric
6 cups chicken broth
2 cups cooked shredded chicken
1 cup cooked rice
Juice of 1 lemon
Zest of 1 lemon
Salt and black pepper to taste
Chopped fresh parsley for garnish (optional)
📝 Instructions:
1️⃣ In a large pot or Dutch oven, heat the olive oil over medium heat.
2️⃣ Add the diced onion, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5-7 minutes.
3️⃣ Stir in the minced garlic, grated ginger, and ground turmeric. Cook for another 1-2 minutes until fragrant.
4️⃣ Pour in the chicken broth and bring the soup to a simmer.
5️⃣ Add the cooked shredded chicken and cooked rice to the pot. Simmer for about 10-15 minutes to allow the flavors to meld.
6️⃣ Stir in the lemon juice and lemon zest. Season with salt and black pepper to taste.
7️⃣ Taste and adjust seasoning if needed.
8️⃣ Ladle the Lemon Ginger Turmeric Chicken and Rice Soup into bowls and garnish with chopped fresh parsley before serving.
📝 Notes:
◻️ Feel free to add other vegetables like spinach, kale, or peas for extra nutrition.
◻️ If you don’t have cooked chicken on hand, you can poach chicken breasts in the broth before shredding them.
◻️ This soup can be stored in the refrigerator for up to 4 days. The flavors will continue to develop over time.
