Name: Lemon Ginger Turmeric Chicken and Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces; 1 Tbsp olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 inch piece fresh ginger, grated; 1 tsp ground turmeric; 1 tsp salt; 1/2 tsp black pepper; 6 cups chicken broth; 1 cup long-grain rice (or jasmine rice); 1 Juice of lemon; 1/4 cup fresh parsley, chopped (for garnish); 1 lemon wedges for serving; 1 inch additional fresh ginger, grated, for garnish

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Created on November 30th, 2025 at 11:40 am

A soothing blend of flavors for comfort and wellness

In every bowl of Lemon Ginger Turmeric Chicken and Rice Soup, you’ll find a perfect balance of vibrant flavors and nourishing ingredients. This soup combines tender pieces of chicken with the earthy warmth of turmeric, the zest of ginger, and the brightness of lemon. Together, these elements create a dish that is not only comforting but also invigorating. The aroma of simmering ginger and garlic fills your kitchen, inviting you to enjoy a soothing bowl on a cool day. The golden broth glimmers invitingly, capturing the essence of wellness in every spoonful.

Perfect for weeknight dinners or as a restorative meal when you’re under the weather, this soup offers both flavor and practicality. Its simplicity shines through, making it an easy choice to whip up when time is short. As you sip, the tender rice and juicy chicken warm you from the inside out, ensuring a satisfying experience that nourishes body and soul.

ustic bowl of lemon ginger turmeric chicken soup with fresh parsley and lemon slices

Why This Dish Belongs in Your Rotation

Lemon Ginger Turmeric Chicken and Rice Soup strikes a wonderful balance between flavorful and healthy. The combination of ginger and turmeric has a long history of being used for their anti-inflammatory properties, making this dish not just tasty, but beneficial as well. Each ingredient works harmoniously to create depth and warmth. The fresh and zesty notes of lemon cut through the richness of the chicken, while the turmeric adds a beautiful golden hue and a hint of earthiness.

The best part? This soup is as versatile as it is delicious. You can enjoy it on its own or pair it with crusty bread for a heartier meal. The flavors develop beautifully, so leftovers are just as delightful the next day. Pack it for lunch or serve it as a comforting dinner; it’s a dish that will quickly become a cherished part of your meal rotation.

This recipe is designed for those busy days when you need something quick to prepare but filling enough to satisfy. With minimal active cooking time and mostly hands-off simmering, it makes a scrumptious option for any night of the week.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients List

1 lb (≈450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
1 Tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1-inch piece fresh ginger, grated
1 tsp ground turmeric
1 tsp salt
1/2 tsp black pepper
6 cups chicken broth
1 cup long-grain rice (or jasmine rice)
Juice of 1 lemon
1/4 cup fresh parsley, chopped (for garnish)
Optional: lemon wedges for serving
Optional: additional fresh ginger, grated, for garnish

Kitchen Tools

This recipe relies on simple, everyday kitchen tools to keep the cooking process smooth and straightforward. You won’t need any complicated gadgets.

Large pot or Dutch oven
Cutting board
Sharp knife
Measuring cups and spoons
Wooden spoon

Step-by-Step Instructions

In a large pot over medium heat, warm the olive oil. Add the diced chicken thighs, season with salt and pepper, and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and mostly cooked through. Remove the chicken and set aside.
In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and soft, stirring frequently to avoid burning.
Stir in the grated ginger and turmeric, allowing the spices to bloom for about 1 minute while stirring. This step brings out the full flavor of the spices and fills the kitchen with a warm aroma.
Pour in the chicken broth, scraping any browned bits from the bottom of the pot. Bring to a gentle boil, then stir in the rice. Reduce heat to low, cover, and let simmer for 20 minutes, or until the rice is cooked through.
Once the rice is tender, return the cooked chicken to the pot, add the lemon juice, and stir to combine. Allow everything to warm through for another 5-10 minutes.
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley and additional lemon wedges on the side.

Pro Tips

For a deeper flavor, consider searing the chicken in batches rather than all at once.
Adjust the amount of ginger and lemon based on your personal taste preference—more for a bolder zing.
If you prefer a thicker soup, reduce the amount of broth slightly.
This soup can easily be refrigerated for up to three days and reheats beautifully.

Simple Comfort, Big Flavor

The Lemon Ginger Turmeric Chicken and Rice Soup beautifully combines familiar flavors with healthful ingredients. It offers a satisfying, warm experience, perfect for both casual dinners and comforting moments. With its vibrant color and aromatic depth, this dish reminds us that cooking can be a simple pleasure. Keep this recipe close for those days when you seek nourishment and comfort without much fuss.

Nutrition Table

Nutrient	Amount (per serving)
Calories	380 kcal
Protein	25 g
Fat	10 g
Carbohydrates	45 g
Fiber	2 g
Sugar	1 g
Sodium	700 mg

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

hearty bowl of lemon ginger turmeric chicken soup with rice, carrots, and parsley

Lemon Ginger Turmeric Chicken and Rice Soup

Marla Jennings

A soothing blend of vibrant flavors and nourishing ingredients combining tender chicken, earthy turmeric, zesty ginger, and bright lemon.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course, Soup

Cuisine American, Healthy

Servings 4 servings

Calories 380 kcal

Ingredients

Main Ingredients

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 Tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 inch piece fresh ginger, grated
1 tsp ground turmeric
1 tsp salt
1/2 tsp black pepper
6 cups chicken broth
1 cup long-grain rice (or jasmine rice)
1 Juice of lemon
1/4 cup fresh parsley, chopped (for garnish)

Optional Garnishes

1 lemon wedges for serving
1 inch additional fresh ginger, grated, for garnish

Instructions

Cooking the Soup

In a large pot over medium heat, warm the olive oil. Add the diced chicken thighs, season with salt and pepper, and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and mostly cooked through. Remove the chicken and set aside.
In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and soft, stirring frequently to avoid burning.
Stir in the grated ginger and turmeric, allowing the spices to bloom for about 1 minute while stirring.
Pour in the chicken broth, scraping any browned bits from the bottom of the pot. Bring to a gentle boil, then stir in the rice. Reduce heat to low, cover, and let simmer for 20 minutes, or until the rice is cooked through.
Once the rice is tender, return the cooked chicken to the pot, add the lemon juice, and stir to combine. Allow everything to warm through for another 5-10 minutes.
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley and additional lemon wedges on the side.

Notes

For a deeper flavor, consider searing the chicken in batches rather than all at once. Adjust the amount of ginger and lemon based on your personal taste preference—more for a bolder zing. If you prefer a thicker soup, reduce the amount of broth slightly. This soup can easily be refrigerated for up to three days and reheats beautifully.

Keyword Chicken Soup, Comfort Food, Healthy Recipes, Lemon Ginger Turmeric Soup, Quick Dinner