Description
A light and healthy Chicken and Rice Soup infused with the flavors of lemon, ginger, turmeric, and a touch of cayenne. This comforting dish features tender chicken thighs simmered with aromatic vegetables and herbs, making it a perfect nutritious meal for any day.
Ingredients
Soup Base
- 1 tablespoon oil
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup carrot, diced
Spices and Aromatics
- 1 tablespoon garlic, grated/minced
- 1 tablespoon ginger, grated/minced
- 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried)
- 1 teaspoon thyme, chopped (or 1/2 teaspoon dried)
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne (optional)
Liquids and Grains
- 6 cups chicken broth
- 1 cup jasmine rice (or other long-grained rice)
Protein and Finishing Touches
- 1 pound boneless and skinless chicken thighs (or breasts)
- 1 tablespoon lemon juice
- 1 tablespoon parsley, chopped
- Salt and pepper to taste
Instructions
- Sauté Vegetables: Heat the oil in a large saucepan over medium-high heat. Add the diced onion, celery, and carrots, and cook until they become tender, about 7-10 minutes.
- Add Aromatics and Spices: Stir in the grated garlic and ginger along with the rosemary, thyme, turmeric, and optional cayenne pepper. Cook while mixing the ingredients until fragrant, approximately 1 minute.
- Simmer Soup: Pour in the chicken broth, add the jasmine rice and the boneless skinless chicken thighs. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer until the chicken is fully cooked and the rice is tender, about 20 minutes.
- Shred Chicken: Remove the chicken from the soup and slice or shred it into bite-sized pieces. Return the shredded chicken to the pot and stir to combine.
- Final Seasoning: Add the lemon juice and chopped parsley to the soup. Season with salt and pepper according to your taste, then stir well and serve hot.
Notes
- Use chicken breasts if preferred, but thighs offer more flavor and tenderness.
- For a spicier kick, increase the amount of cayenne pepper.
- Jasmine rice can be substituted with other long-grain rice varieties as needed.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
- Feel free to add more fresh herbs like cilantro or basil for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
