This Lemon Ginger Turmeric Chicken and Rice Soup is my go-to when I want something nourishing, cozy, and full of bold, healing flavors. It’s warm and comforting like classic chicken soup, but with a refreshing citrusy twist and a golden glow from turmeric. Every spoonful is soothing, bright, and deeply satisfying—perfect for chilly days or when I just need a feel-good bowl.
Why You’ll Love This Recipe
I love this soup because it’s both comforting and energizing. The lemon and ginger bring a fresh, vibrant flavor, while turmeric adds a subtle earthiness and gorgeous color. It’s loaded with tender chicken, soft rice, and just the right amount of spice. It’s also easy to make in one pot and holds up well for leftovers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Olive oil
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Onion (diced)
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Carrots (sliced)
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Celery (sliced)
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Garlic (minced)
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Fresh ginger (grated)
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Ground turmeric
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Chicken broth or stock
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Cooked chicken (shredded or diced)
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Cooked rice (white, brown, or jasmine)
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Lemon juice and zest
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Salt and pepper
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Optional: fresh parsley, dill, or spinach for garnish
Directions
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I heat olive oil in a large pot over medium heat and sauté the onion, carrots, and celery until softened (about 5–7 minutes).
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I add garlic, ginger, and turmeric, stirring for 1–2 minutes until fragrant.
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I pour in the chicken broth and bring it to a simmer, then stir in the cooked chicken and rice.
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I reduce the heat and let everything simmer gently for 10–15 minutes to blend the flavors.
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I add lemon juice and zest at the end, then season with salt and pepper to taste.
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I serve it hot, garnished with fresh herbs or a handful of spinach stirred in just before serving.
Servings and timing
This recipe makes about 4–6 servings. It takes around 10 minutes to prep and 25 minutes to cook, so it’s ready in about 35 minutes.
Variations
Sometimes I use quinoa or orzo instead of rice, or swap chicken for shredded turkey. I’ve also stirred in coconut milk for a creamy twist or added red pepper flakes for a little heat. When I want more greens, I toss in kale, chard, or spinach near the end.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. The rice will absorb some broth, so I usually add a splash of water or extra stock when reheating. It also freezes well—just freeze before adding the rice, then stir it in fresh when reheating.
FAQs
Can I use uncooked rice?
Yes, I’ve added uncooked rice directly to the broth and simmered it until tender (about 15–20 minutes). I just add more broth as needed since the rice absorbs liquid.
Is this soup spicy?
Not really—it’s warming from the ginger and turmeric, but not hot. I add chili flakes or sriracha if I want a kick.
Can I use leftover rotisserie chicken?
Definitely. I shred it and add it toward the end so it stays juicy and doesn’t overcook.
What if I don’t have turmeric?
The soup still tastes great without it, but turmeric adds color and extra depth. I’ve also used curry powder as a backup.
Can I make this vegetarian?
Yes! I use vegetable broth and swap the chicken for chickpeas or tofu. The lemon-ginger-turmeric combo still shines.
Conclusion
Lemon Ginger Turmeric Chicken and Rice Soup is a cozy, comforting, and vibrant dish that I reach for whenever I need something soothing and satisfying. It’s easy to make, full of wholesome ingredients, and bursting with bold, healing flavor. Whether I’m feeling under the weather or just want a bright, cozy bowl, this soup always delivers.
