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Close-up of ginger turmeric chicken and rice soup in a ceramic bowl with fresh cilantro and lemon wedge

Ginger Turmeric Chicken and Rice Soup

A golden, ginger-forward chicken and rice soup made in one pot in under 45 minutes. Warming, wholesome, and naturally gluten-free.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 500 g boneless skinless chicken thighs cut into bite-size pieces
  • 160 g (3/4 cup) jasmine rice rinsed until water runs clear
  • 1.4 liters (6 cups) low-sodium chicken broth
  • 1 tablespoon fresh ginger finely grated, about a 1-inch knob
  • 1 teaspoon ground turmeric
  • 4 garlic cloves minced
  • 1 medium yellow onion finely diced
  • 1 tablespoon olive oil
  • 1 lemon juiced, plus extra wedges to serve
  • small handful fresh cilantro or flat-leaf parsley roughly chopped, to serve
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper freshly cracked

Method
 

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and just starting to turn golden at the edges.
  3. Add the garlic and grated ginger. Cook for 1 minute, stirring constantly, until fragrant.
  4. Stir in the ground turmeric and cook for 30 seconds, just enough to coat the onions and bloom the spice.
  5. Add the chicken pieces and stir to coat them in the spiced base. Cook for 2 to 3 minutes until the outside turns opaque.
  6. Pour in the chicken broth and increase the heat to bring it to a full boil.
  7. Add the rinsed jasmine rice, stir once, then reduce the heat to medium-low. Simmer uncovered for 18 to 20 minutes, until the rice is tender and the chicken is cooked through.
  8. Use two forks to roughly shred any larger pieces of chicken directly in the pot, or lift them out and shred on a board before returning to the pot.
  9. Stir in the lemon juice and season with salt and black pepper. Taste and adjust.
  10. Ladle into bowls and top with fresh cilantro or parsley. Serve with lemon wedges on the side.

Notes

For the richest broth, use homemade or high-quality store-bought stock. If the soup thickens too much as it sits, add a splash of broth to loosen it before serving.