Description
This is not your average chicken and rice soup! Lemon and fresh ginger flavor this brothy, healing dish. Perfect for cold days or when you’re feeling under the weather.
Ingredients
- 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 olive oil over medium heat.
2. Add the sliced celery and carrots. Cook, stirring occasionally, until lightly browned and softened, about 10 minutes.
3. Stir in the grated ginger, turmeric, red pepper flakes, thyme, salt, and pepper. Cook for another 30 seconds until fragrant.
4. Pour in the chicken broth and bring to a simmer. Simmer over medium-low heat with the lid slightly cracked for 5 minutes.
5. Add the uncooked rice and return to a simmer. Continue simmering with the lid slightly cracked for 15 minutes, or until the rice is tender.
6. Add the cooked, diced chicken along with the lemon juice and zest. Simmer for another 5 minutes.
7. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired. Serve hot topped with chopped parsley.
Notes
This soup is especially comforting during cold and flu season thanks to the soothing blend of lemon and ginger. Use bone broth for added nutrients and richness. Feel free to use rotisserie chicken to save time.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg