Description
A comforting and nourishing chicken and rice soup made with fresh ginger, earthy turmeric, and bright lemon juice. This one-pot recipe is soothing, satisfying, and perfect for cozy nights, busy weeknights, or when you need a warm, wholesome meal.
Ingredients
- 2 tablespoons olive oil
- 1 large shallot, thinly sliced
- 3 cloves garlic, thinly sliced
- 2-inch piece fresh ginger, peeled and sliced
- 1 teaspoon ground turmeric
- 1 1/2 teaspoons kosher salt
- 1 1/2 pounds boneless skinless chicken thighs
- 1 cup jasmine rice, rinsed
- 6 to 8 cups chicken broth
- 3 to 4 cups baby spinach
- Juice of 3 to 4 lemons
- Optional: 1 to 2 teaspoons low-sodium soy sauce or coconut aminos
Instructions
- Heat olive oil in a large pot over medium heat and add the shallot, garlic, and ginger. Cook for 2 to 3 minutes until fragrant.
- Stir in turmeric and salt to coat the aromatics.
- Add chicken thighs and cook 3 to 4 minutes per side until lightly golden, then remove and set aside.
- Add spinach to the pot and cook until wilted, then transfer to the plate with the chicken.
- Pour in chicken broth and bring to a gentle boil. Add rinsed rice and simmer uncovered for 10 to 12 minutes until tender.
- Shred the chicken into bite-sized pieces.
- Return chicken and spinach to the pot and simmer for 5 minutes.
- Stir in lemon juice and optional soy sauce or coconut aminos. Taste and adjust seasoning before serving.
Notes
Add lemon juice at the end for the brightest flavor. If the soup thickens during storage, add extra broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American