Healthy chicken and rice soup full of veggies, rice, and juicy chicken breast. With plenty of fresh garlic, parsley, zippy lemon, healing ginger and turmeric, this broth-based soup really is chicken soup for the soul. Did I mention it's easy? On the table in 45 minutes.
Homemade chicken and rice soup is knockin' and you better answer!
Inspired by its golden sister from another mister chicken lentil soup with ginger and turmeric, today we're dishing out a classic lemon chicken and rice soup with a nourishing twist. She's cozy, she's bright, and I'm 99.9% sure Grandma would approve.
Better-for-you soups are my love language (especially this time of year!), so whether you've got a cold or just want something stick-to-your-ribs for dinner, this bad boy delivers in the health and flavor department. Hunks of sourdough for dipping are not optional!
5-STAR READER REVIEWS ★★★★★
"Everything I want in a chicken soup - brothy, herby, salty perfection. And so easy to make! I used tiny abc pasta instead of rice. My 5 year old said "this soup is like sunshine" and asked for seconds!" --Caitlin
"Absolutely delicious. Perfect for a very cold night here in Gainesville, Florida. Very cozy hearty and comforting. Just what we needed 🙂 a must try!!!!" --Jesabelle
"Delicious and easy! I used brown jasmine rice (trader joes) and realized I didn't have any turmeric but it turned out great! Definitely keeping this one bookmarked." --Kelli
Come recipe test with me
- Chicken breast: I developed this recipe with two small or one large lean chicken breast boiled in the soup to create a rich, umami broth. It took a bit of trial and error, but I found the key to not overcooking the chicken is cooking the rice alone a bit first. P.S. If you're looking for a more creamy chicken soup vibe, don't sleep on my Lightened Up Chicken and Broccoli Soup.
- Rice: I tested this recipe with dry jasmine and basmati rice, un-rinsed to keep the starch to thicken the soup. Jasmine cooked super fast and the rice broke down into the soup (what I used in these photos). Basmati or long grain white rice took 15-20 minutes, so that was ideal. I like white in this recipe because it cooks quicker (and TBH I always want white rice when I'm sick!). For brown, simply cook it longer before adding chicken per the recipe notes.
- Ginger and turmeric: Most chicken soup recipes don't call for these but to me, they add SO much flavor and warmth (and the dietitian in me loves the antioxidants they bring to the party!). I'd never skip them!
- Lemon: A squeeze of fresh lemon is my secret weapon to really bring this soup to life. Plus who couldn't use some extra vitamin C right now?
Let's make it!
I hope you're as obsessed with this slurp-worthy soup as I am!
I'd be super grateful if you'd take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you'll crave!
Just what the doctor (err, dietitian) ordered.
Print
Homemade Chicken and Rice Soup with Ginger and Turmeric
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Healthy chicken and rice soup full of veggies, rice, and juicy chicken breast. With plenty of fresh garlic, parsley, zippy lemon, healing ginger and turmeric, this broth-based soup really is chicken soup for the soul. Did I mention it's easy? On the table in 45 minutes.
Ingredients
- 2 tbsp butter or extra virgin olive oil
- 1 small onion, diced
- 4 medium carrots, diced
- 3 stalks celery, diced
- 4-5 garlic cloves, minced
- 1 inch knob of fresh ginger, minced
- 8 cups chicken broth (I use Better Than Bouillon)
- ⅔ cup basmati or long grain rice, not rinsed*
- 1 tsp oregano
- ½ tsp thyme (or 1 tsp fresh thyme leaves)
- ½ tsp turmeric
- 1 ½ tsp fine sea salt, more to taste
- Freshly ground black pepper, to taste
- 2 medium chicken breasts (about 1 ¼ pounds)
- ½ lemon, juiced (about 2 tbsp)
- ⅓ cup parsley, chopped
Instructions
- Warm butter in a large pot or Dutch oven over medium heat. Once hot, add onion, carrots, celery and a pinch of salt and pepper. Cook, stirring often, for 7 minutes. Add garlic and ginger (I don't peel it before mincing) and cook for another minute.
- Add broth, rice, oregano, thyme, turmeric, salt and pepper to taste. Bring to a boil and then reduce heat to low and simmer, uncovered, for 5 minutes.
- Add chicken and bring back to a simmer. Simmer gently on low heat for 15-20 minutes (mine took 20), covered, or until chicken is fully cooked to 165F.
- Remove chicken and set aside in a bowl. Once cool, shred with two forks (or you hands!).
- Add shredded chicken back to pot along with lemon juice and parsley. Season with salt and pepper (I add another ½ tsp salt) to taste. Enjoy hot! You can keep leftover soup in the fridge for up to 5 days. It will thicken as it sits but it won't keep getting thicker, which is nice!
Notes
*Basmati or long grain white rice is ideal because it cooks in 15-20 minutes which works well with the chicken. Jasmine rice only takes 10-15 minutes (shown in photos) so it will break down more in soup, which I actually like! To use brown rice, cook it for 15 minutes before adding chicken.
If you prefer more al dente rice that doesn't melt into the soup, you don't need to cook it for 5 minutes first. Just add chicken in step 2 and cook for 20 minutes total, or until chicken is done.
Jennifer H says
This was so delicious! Plus it was SO easy and so little clean up!
It's just perfect for when you have a cold or are snowed in (or both).
I made it as directed, but subbed out a full block of diced super firm tofu for the chicken (I went by the same cooking times) and it was glorious and the tofu stood up just fine and took on the most beautiful color due to the Turmeric. Thank you! I have yet to try a soup from Hummusapien that didn't work out perfectly.
Alexis Joseph, MS, RD says
Ohhh wow I need to try this with tofu next, yummmm! This makes me so, SO happy--thank you, Jennifer!!
Amanda says
I just made this while feeling sick and it was exactly what I needed. It was really easy to make even with low energy haha. The ginger and herbs are the perfect balance and the whole soup feels so nourishing and comforting. Thank you for a great recipe, will be a new go to!
Alexis Joseph, MS, RD says
Awww wish I could've made you a bowl, Amanda! I'm so so glad this could provide some coziness and health. Get better soon!!
Dee says
Hi can I use Wild Rice?
Alexis Joseph, MS, RD says
Hi Dee, I haven't tried that--the cook time would be way longer since wild rice takes 45-60 minutes to cook vs the white I used in the recipe that takes 20 in the soup. So you'd need to cook the wild rice for more like ~20-30 minutes in broth in step 2, so that in total it's cooking for 45-60 minutes. I'd recommend my chicken and wild rice soup instead!
Dee says
Ok thank you. I will definitely try your chic/ wild rice recipe!
Susan Rockhill says
Have not made it yet. What can I use instead of chicken have to be careful of protein . It sounds yummy going to make i am dairy free sugar free and now potassium free or very low .
Alexis Joseph, MS, RD says
I'd make my immune boosting soup instead which has no chicken. Or you can just omit the chicken!
Deronda says
Be cautious with the amout of spinach and other greens. They are high in potassium.
Caitlin says
Everything I want in a chicken soup - brothy, herby, salty perfection. And so easy to make! I used tiny abc pasta instead of rice. My 5 year old said “this soup is like sunshine” and asked for seconds!
Alexis Joseph, MS, RD says
Sunshine!! That is just the sweetest thing I’ve ever heard ❤️❤️❤️
Kelli says
Delicious and easy!
I used brown jasmine rice (trader joes) and sadly realized I didn’t have any turmeric but it turned out great! Definitely keeping this one bookmarked
Alexis Joseph, MS, RD says
Oh that's so good to know!! Did you find you needed to adjust the time at all with the brown rice? Thanks so much for letting me know, Kelli!
Kelli says
It was still fully formed after the five minutes of boiling and 20min of cooking the chicken but it was soft and chewy. If someone wants it a little softer/more broken down like you talk about then I’d probably boil for 10min prior to adding chicken.
Alexis Joseph, MS, RD says
Perfect!
Jesabelle Tabello says
Absolutely delicious. Perfect for a very cold night here in Gainesville, Florida. Very cozy hearty and comforting. I used all organic ingredients. Just what we needed 🙂 a must try!!!!!!
Alexis Joseph, MS, RD says
This sounds amazing, thank you so much Jesabelle!