Prepare the Base:
In a big pot, heat the oil on medium. Put the diced onion, celery, and carrot into the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add Aromatics:
Stir in the grated or minced garlic and ginger, cooking for another minute until fragrant. Add the chopped rosemary, thyme, turmeric, and cayenne pepper (if using). Stir to combine, allowing the spices to bloom for about 1 minute.
Simmer the Soup:
• Pour in the chicken broth and bring it to a rolling boil. Add the jasmine rice and the boneless, skinless chicken thighs (or breasts). Reduce the heat to a simmer and cook for 20-25 minutes, or until the chicken is cooked through and the rice is tender.
Shred the Chicken:
Mix in the lemon juice and chopped parsley.. Place the shredded chicken back into the pot and stir well to combine.
Finish with Lemon and Herbs:
Stir in the lemon juice and chopped parsley. Sample the soup and, if needed, add more salt and pepper to suit your taste.
Serve:
Serve the soup hot by ladling it into bowls. Add a sprinkle of parsley on top for garnish, if desired.
Conclusion
Lemon Ginger Turmeric Chicken and Rice Soup is more than just a comforting meal; it’s a bowl full of health benefits and vibrant flavors. The combination of tender chicken, aromatic herbs, and the bright zing of lemon creates a soup that’s both satisfying and refreshing. Perfect for a cozy dinner or as a remedy for a cold, this soup is sure to become a staple in your kitchen. Enjoy the warmth and goodness of this delightful dish, and feel rejuvenated with every spoonful.
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