Ginger Turmeric Chicken & Rice Soup
Cozy, nourishing, and freezer-friendly...the ultimate winter comfort meal.
Equipment
- 1 Dutch oven
Ingredients
- 1 Tbsp olive oil or avocado oil
- 6 garlic cloves minced
- 1 large yellow onion diced
- 4 large carrots peeled and chopped
- 4 celery ribs chopped
- 1 Tbsp fresh ginger grated
- 1 Tbsp fresh turmeric root minced (or 1 tsp dried)
- 6 cups chicken broth or bone broth
- 1.5 lbs chicken breast about 2–3 breasts
- 1 tsp fresh thyme minced (or ¼ tsp dried)
- 1 tsp fresh rosemary minced (or ¼ tsp dried)
- 1 tsp salt plus more to taste
- ½ tsp black pepper
- 1/2 cup basmati rice or any rice you love
- Juice of 1 lemon for serving
Instructions
- Heat oil in a large pot over medium-high heat. Add garlic, onion, carrots, and celery; cook until onions are translucent.
- Stir in ginger and turmeric; cook for about 30 seconds to release the aromas.
- Add broth, chicken, rosemary, thyme, salt, and pepper. Bring to a boil.
- Stir in rice, ensuring chicken is submerged.
- Reduce heat and simmer for 20–25 minutes, until chicken is cooked through.
- Remove chicken, shred with two forks, and return to the pot. Add more broth if needed.
- Adjust seasoning and finish with a squeeze of fresh lemon juice.