Lemon Ginger Chicken and Rice Soup
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"A delightful soup."
Serves 4 | Prep Time 15 PT15M | Cook Time 25 PT40M | SoupWhy I Love This Recipe
A nice family meal of soup.
Ingredients You'll Need
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 inch piece of fresh ginger, grated
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
4 cups chicken broth, divided
2 cups cooked jasmine rice
1 carrot, thinly sliced
1 celery stalk, diced
Zest and juice of one lemon
1/2 teaspoon ground turmeric
Salt and pepper to taste
Fresh parsley or cilantro for garnish, chopped
Directions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent.
Add the garlic and ginger, cooking until aromatic.
Stir in the chicken thighs and cook until no longer pink.
Add the turmeric, salt, and pepper to the pot, stirring to coat the chicken.
Pour in 3 cups of chicken broth and add the carrots and celery, bringing to a boil.
Once boiling, reduce heat to a simmer and cook for about 15 minutes.
Add the cooked rice and remaining cup of chicken broth.
Stir in the lemon zest and juice, adjusting seasoning as needed.
Simmer gently until flavors meld, about 5 minutes.
Serve hot, garnished with chopped parsley or cilantro.
Pairs Well With
Pairs nicely with a white wine like Sauvignon Blanc or a non-alcoholic ginger lemon iced tea.
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