Ingredients
Scale
- 1 tablespoon olive oil (or avocado oil if you prefer)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and grated
- 1 teaspoon ground turmeric (or 1 tablespoon fresh turmeric root, grated)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin (optional, but adds a nice depth)
- 6 cups low-sodium chicken broth (store-bought or homemade)
- 2 medium carrots, peeled and diced
- 1 cup cooked white or brown rice (leftover works great here!)
- 2 cups cooked shredded chicken (rotisserie chicken is a great shortcut)
- Juice of 1 large lemon (about 3 tablespoons)
- 1/4 cup fresh parsley or cilantro, chopped (optional garnish)
- Salt to taste
Substitution tips: If you don’t have fresh ginger or turmeric, ground versions work just fine. You can also swap the chicken broth for vegetable broth to make it vegetarian—just add extra chickpeas or tofu for protein. I’ve done this more than once when my fridge was a little bare but my craving was strong!
Instructions
- Heat the olive oil in a large pot over medium heat. Once shimmering, add the chopped onion and sauté until soft and translucent, about 5 minutes. This step always reminds me of standing on that wobbly chair next to my dad, watching him patiently sauté onions while telling stories.
- Add the minced garlic, grated ginger, turmeric, black pepper, and cumin. Stir constantly for about 1-2 minutes until fragrant, making sure not to burn the garlic. The kitchen fills with this amazing aroma that always feels like a warm welcome home.
- Pour in the chicken broth and add the diced carrots. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes until the carrots are tender.
- Stir in the cooked rice and shredded chicken. Heat through for another 5 minutes. If you’re using leftover chicken, this step is a lifesaver on busy nights—it warms everything up without needing extra work.
- Remove the pot from heat and stir in the fresh lemon juice. Taste and add salt as needed. Lemon is the magic touch here—it brightens the soup and balances the earthy turmeric beautifully.
- Ladle the soup into bowls and garnish with chopped parsley or cilantro if you like. I usually sprinkle a little extra black pepper on top because my family loves a touch of spice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Lemon Ginger Turmeric Chicken and Rice Soup, recipe, cooking, food
