Description
This healing lemon turmeric chicken and rice soup is a comforting, nutritious meal perfect for soothing the body. Featuring tender chicken, fragrant turmeric, fresh lemon juice, and wholesome vegetables simmered with rice in a savory chicken broth, this soup combines bold flavors with healing ingredients to warm and nourish you in just 30 minutes.
Ingredients
Protein and Fats
- 1 1/2 tablespoons olive oil
- 1 1/2 pounds boneless chicken breast or thighs
- 2 tablespoons butter
Vegetables and Aromatics
- 1 cup matchstick carrots
- 1/2 onion, diced
- 5 cloves garlic, minced or pressed
- 2 handfuls fresh baby spinach
Pantry and Spices
- 1 teaspoon ground turmeric
- Sea salt, to taste
- Black pepper, to taste
- 3/4 teaspoon crushed red pepper
- 1 cup rice
- 8 cups chicken broth or stock
- 1/2 lemon, juiced
Instructions
- Prepare and Cook Chicken: Heat the olive oil in a dutch oven or large saucepan over medium-high heat. Cut the chicken into bite-sized pieces and add to the hot oil. Season with sea salt, black pepper, and turmeric. Cook until chicken pieces are cooked through, about 6 minutes, stirring occasionally for even cooking.
- Prepare Vegetables and Aromatics: While chicken cooks, dice the onion, mince or press the garlic, and roughly chop the matchstick carrots to prepare for the next step.
- Sauté Vegetables and Rice: Remove the cooked chicken from the pan and set aside. Add butter to the pan and melt it. Add the carrots, diced onion, minced garlic, and rice to the pan. Cook and stir for approximately 4 minutes, until the vegetables are slightly softened and fragrant.
- Add Broth and Bring to Boil: Pour in the chicken broth or stock, stir to combine, and increase the heat to bring the mixture to a boil.
- Simmer Soup: Lower the heat to a simmer and add the cooked chicken back into the pot along with the crushed red pepper and freshly squeezed lemon juice. Stir well, cover the pot, and let the soup simmer gently for about 7 minutes to meld flavors and cook the rice through.
- Finish with Spinach and Serve: Remove the soup from heat and stir in the fresh baby spinach until it wilts. Serve the soup warm with lemon wedges available for extra fresh lemon juice as desired.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs will yield a juicier result.
- Adjust the crushed red pepper amount based on your preferred spice level.
- Use low-sodium chicken broth to control salt content.
- For a gluten-free version, ensure your broth and rice are gluten-free certified.
- Adding fresh lemon juice at the end preserves its brightness and healing properties.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
