I remember the first time I made this soup was after a trip to a charming little village in Maine. I had caught a slight cold, and the local innkeeper kindly offered me a bowl of her homemade chicken soup. It was so soothing and invigorating that I asked her for the recipe. She graciously shared the basics, but I couldn’t resist adding my twist to it. I incorporated fresh ginger for its zing and health benefits, and a splash of lemon juice to add a refreshing tang. Over the years, I’ve tweaked and perfected it, and it has now become a staple in my recipe collection.
One of the things I love most about this soup is its versatility. If you’re out of chicken breasts, leftover rotisserie chicken works just as well. Feel free to add more vegetables or adjust the spices to suit your taste. The combination of turmeric and ginger not only enhances the flavor but also brings a wealth of anti-inflammatory properties, making this soup a perfect remedy for the common cold or simply a nutritious meal to boost your immune system.
Whether you’re making this for a quick weeknight dinner or preparing a big pot to share with friends and family, this Lemon-Ginger Chicken and Rice Soup is sure to become a favorite. So, grab your soup pot, gather your ingredients, and let’s get cooking!
How to Make Lemon-Ginger Chicken and Rice Soup
Ingredients:
- 2 quarts low sodium chicken bone broth or stock
- 2 large celery stalks, sliced
- 1 tbsp grated fresh ginger
- 3 large carrots, peeled and sliced
- Juice and zest from one lemon
- 2 chicken breasts, cooked and diced
- 2 tbsp olive oil
- 1/2 cup long grain white rice, uncooked
- 3/4 tsp dried thyme
- 3/4 tsp ground turmeric
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/4 tsp red pepper flakes
- 2 tbsp chopped parsley
Directions:
In a soup pot, warm the olive oil over medium heat.
Add the sliced celery and carrots. Cook, stirring occasionally, until they are lightly browned and tender, about 10 minutes.
Stir in the grated ginger, turmeric, red pepper flakes, thyme, salt, and pepper. Cook for another 30 seconds.
Pour in the chicken broth and bring it to a gentle simmer. Keep it simmering over medium-low heat with the lid slightly open for 5 minutes.
Add the rice and bring it back to a simmer. Continue to cook with the lid slightly open for another 15 minutes.
Mix in the diced chicken, lemon juice, and zest. Let it simmer for an additional 5 minutes. Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.
Serve the soup hot, garnished with chopped parsley.
FAQs:
Can I use brown rice instead of white rice in this Lemon-Ginger Chicken and Rice Soup?
Yes, you can use brown rice instead of white rice in this soup. However, you will need to adjust the cooking time. Brown rice typically takes longer to cook, so you may need to simmer it for an additional 20-25 minutes or until it reaches the desired tenderness.
What can I use as a substitute for chicken bone broth?
If you don’t have chicken bone broth, you can use regular chicken stock or even vegetable broth as a substitute. The flavor might be slightly different, but it will still be delicious and nutritious. Make sure to adjust the seasoning if necessary.
How can I make this soup spicier?
To make this soup spicier, you can increase the amount of red pepper flakes or add a dash of hot sauce. Additionally, you can include some chopped fresh chili peppers or a pinch of cayenne pepper to enhance the heat according to your preference.
Can I make this soup ahead of time?
Absolutely, you can make this soup ahead of time. In fact, the flavors may even improve as it sits. Let the soup cool completely before storing it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop over medium heat until warmed through.
Is this soup suitable for freezing?
Yes, this soup is suitable for freezing. Allow the soup to cool completely, then transfer it to freezer-safe containers, leaving some space at the top for expansion. You can freeze it for up to 3 months. When ready to serve, thaw the soup in the refrigerator overnight and reheat it on the stovetop over medium heat until hot.
Lemon-Ginger Chicken and Rice Soup
Ingredients
- 2 large celery stalks sliced
- 3 large carrots peeled and sliced
- 2 tbsp olive oil
- 3/4 tsp dried thyme
- 3/4 tsp salt
- 1/2 cup long grain white rice uncooked
- 2 chicken breasts cooked and diced
- 1 tbsp grated fresh ginger
- 1/4 tsp red pepper flakes
- 3/4 tsp ground turmeric
- 2 quarts low sodium chicken bone broth or stock
- Juice and zest from one lemon
- 1/2 tsp pepper
- 2 tbsp chopped parsley
Instructions
- In a soup pot, warm the olive oil over medium heat.
- Add the sliced celery and carrots. Cook, stirring now and then, until they are lightly browned and tender, about 10 minutes.
- Stir in the grated ginger, turmeric, red pepper flakes, thyme, salt, and pepper. Cook for another 30 seconds.
- Pour in the chicken broth and bring it to a gentle simmer. Keep it simmering over medium-low heat with the lid slightly open for 5 minutes.
- Add the rice and bring it back to a simmer. Continue to cook with the lid slightly open for another 15 minutes.
- Mix in the diced chicken, lemon juice, and zest. Let it simmer for an additional 5 minutes. Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.
- Serve the soup hot, garnished with chopped parsley.
