Print

Lemon-Ginger Chicken and Rice Soup

Lemon-Ginger Chicken and Rice Soup in a warm cozy setting
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is not your average chicken and rice soup! Lemon and fresh ginger root flavor this brothy, healing dish. Perfect for a cold day or when you’re under the weather.

Ingredients

Scale
  • 2 tbsp olive oil
  • 2 large celery stalks, sliced
  • 3 large carrots, peeled and sliced
  • 1 tbsp grated fresh ginger
  • 3/4 tsp ground turmeric
  • 1/4 tsp red pepper flakes
  • 3/4 tsp dried thyme
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 2 quarts no salt added or low sodium chicken bone broth or stock
  • 1/2 cup long grain white rice, uncooked
  • 2 chicken breasts, cooked and diced
  • Juice and zest from one lemon
  • 2 tbsp chopped parsley

Instructions

1. In a soup pot, heat oil over medium heat. Add celery and carrots. Cook, stirring occasionally, until lightly browned and softened, about 10 minutes.

2. Add ginger, turmeric, red pepper flakes, thyme, salt, and pepper. Cook for another 30 seconds until fragrant.

3. Add broth and bring to a simmer. Simmer over medium-low heat, with the lid slightly cracked, for 5 minutes.

4. Add rice and return to a simmer. Continue simmering with the lid cracked for 15 minutes.

5. Add chicken along with the juice and zest of one lemon and simmer for another 5 minutes.

6. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.

7. Serve hot, topped with chopped parsley.

Notes

Use fresh lemon juice for the best flavor, though bottled can be substituted.

For a spicier kick, garnish with matchstick-sliced raw ginger.

This soup reheats well. Add extra broth when reheating as rice may absorb liquid over time.

Make sure your broth is free from onion or garlic if you’re avoiding them—check ingredient labels carefully.

Nutrition

Find it online: https://paulakitchen.com/lemon-ginger-chicken-and-rice-soup/