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Lemon Ginger Turmeric Chicken

Lemon Ginger Turmeric Chicken: A Healing Dinner Delight

A delightful Lemon Ginger Turmeric Chicken and Rice Soup that wraps you in nourishing warmth, perfect for hectic weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Healthy
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound Boneless, Skinless Chicken Breasts Feel free to swap with turkey or tofu.
  • 2 tablespoons Olive Oil Coconut oil can be used for tropical taste.
  • 1 medium Onion, Diced Shallots can substitute for milder taste.
  • 2 cloves Garlic, Minced Fresh garlic is recommended over powdered.
  • 1 tablespoon Fresh Ginger, Grated Use fresh for the best flavor.
  • 1 teaspoon Ground Turmeric Fresh turmeric provides a punchier taste.
  • 2 medium Carrots, Sliced Parsnips can be a delightful alternative.
  • 2 stalks Celery, Diced Fennel can add an interesting flavor.
  • 1 teaspoon Salt Adjust to personal preference.
  • 1/2 teaspoon Black Pepper White pepper can be used for a milder taste.
  • 6 cups Chicken Broth Vegetable broth can be used as a vegetarian option.
  • 1 cup Long-Grain Rice Quinoa or brown rice can boost nutrition.
  • 1 whole Juice of 1 Lemon Limes can be used as an alternative.
  • 1/4 cup Fresh Parsley Optional for garnish.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Begin by dicing the boneless, skinless chicken breasts into bite-sized pieces and set aside.
  2. In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering.
  3. Add diced onion and sauté for about 5 minutes until translucent. Stir in minced garlic and grated ginger and cook for an additional minute.
  4. Mix in 1 teaspoon of ground turmeric, salt, and black pepper into the sautéed mixture and cook for 1 minute.
  5. Introduce sliced carrots and diced celery, stirring well and cooking for an additional 2-3 minutes.
  6. Add in the diced chicken pieces, sauté for about 5 minutes until the chicken turns white.
  7. Gradually add in 6 cups of chicken broth and bring to a gentle boil.
  8. Reduce heat to low, cover the pot, and let the soup simmer for approximately 15 minutes.
  9. Stir in 1 cup of long-grain rice and continue to cook for an additional 15-20 minutes until rice is tender.
  10. Once the rice is cooked, remove the pot from heat and stir in the juice of one fresh lemon.
  11. Ladle the warm soup into bowls and garnish with fresh parsley before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 700IUVitamin C: 27mgCalcium: 40mgIron: 2mg

Notes

Using fresh ginger and garlic enhances the flavor, avoid overcooking chicken to keep it tender.

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