Lemon Ginger Turmeric Chicken and Rice Soup
A hearty and nourishing soup made with tender chicken, vibrant turmeric, fresh ginger, garlic, herbs, and lemon served with fluffy rice for the ultimate cozy bowl of comfort.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 1 tablespoon Oil for sautéing
- 1 cup Onion diced
- 1 cup Celery diced
- 1 cup Carrot diced
- 1 tablespoon Garlic grated or minced
- 1 tablespoon Ginger grated or minced
- 1 teaspoon Rosemary chopped
- 1 teaspoon Thyme chopped
- 0.5 teaspoon Turmeric
- 0.25 teaspoon Cayenne pepper optional
- 6 cups Chicken broth
- 1 cup Jasmine rice or other long-grain rice
- 1 pound Boneless skinless chicken thighs
- 1 tablespoon Lemon juice
- 1 tablespoon Parsley chopped
- Salt and pepper to taste
Instructions
Instructions
- Heat your oil in the pressure cooker on medium. Get it shimmering but not smoking.
- Toss in your diced onion, celery, and carrots. Let them soften for about 5 to 7 minutes till they smell sweet and look mellow.
- Stir in grated garlic, ginger, rosemary, thyme, turmeric, and cayenne. Keep stirring for a couple minutes until the spices start to dance in the pot.
- Pour in the chicken broth and crank up the heat until it boils.
- Drop in the chicken thighs, then lock the lid tight. Pressure build will start, and soon you’ll hear that valve hiss telling you it’s working.
- Set your timer for 20 minutes. When it’s done, do a quick release so the pressure drops fast. Pull the chicken out and shred it with forks.
- Put the shredded chicken back in, add the rice.
- Simmer on low until rice is tender, about 15 minutes.
- Lastly, stir in lemon juice, parsley, and season with salt and pepper. Serve hot and enjoy.
Notes
This soup can be easily stored in the fridge or freezer and reheats well. For meal prep, consider cooking the rice separately to avoid it becoming mushy.