Can I use ground spices instead of fresh?

While fresh ginger and turmeric make all the difference, I get that sometimes you've got to work with what's in your pantry. Use 1 teaspoon ground turmeric and 1 teaspoon ground ginger if needed - but the flavor won't be quite as vibrant. And go easy on the ground turmeric - it can taste bitter if overdone!

How can I make this vegetarian?

Easy peasy! Swap the chicken for chickpeas (add them with the broth) and use vegetable broth instead of chicken. The chickpeas give that same satisfying heartiness, and you still get all that gorgeous golden color from the turmeric.

Why does my rice get mushy?

Oh honey, I've been there! The key is to simmer gently (not boil vigorously) once the rice goes in, and don't stir too much. Also, different rice types cook differently - if using basmati or jasmine, check at 15 minutes. And remember - the rice keeps cooking even off heat!

Can I make this in an Instant Pot?

Absolutely! Sauté the chicken and aromatics first, then add everything except the lemon juice. Pressure cook on high for 5 minutes with quick release. Stir in the lemon juice at the end. It's magic!

Is this soup really good for colds?

From personal experience - yes! The ginger helps with nausea, turmeric fights inflammation, and the warm broth soothes sore throats. My family calls it "sunshine medicine." Just add extra garlic when you're feeling under the weather!

35-Minute Lemon Ginger Turmeric Chicken and Rice Soup That Heals

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A comforting and flavorful soup combining lemon, ginger, and turmeric with tender chicken and rice for a nourishing meal.

Author: Sophia Collins
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Low Fat

Ingredients

Scale

1 lb chicken breast, diced
1 cup white rice
4 cups chicken broth
1 tbsp fresh ginger, grated
1 tbsp fresh turmeric, grated
1 lemon, juiced
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper to taste

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Instructions

Heat olive oil in a large pot over medium heat.
Add diced chicken and cook until browned.
Stir in garlic, ginger, and turmeric. Cook for 1 minute.
Pour in chicken broth and bring to a boil.
Add rice, reduce heat, and simmer for 20 minutes.
Stir in lemon juice and season with salt and pepper.
Serve hot.

Notes

Use fresh ginger and turmeric for the best flavor.
Adjust lemon juice to taste.
Store leftovers in the fridge for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 2g
Sodium: 600mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 25g
Cholesterol: 60mg

Find it online: https://kitchenuser.net/lemon-ginger-turmeric-chicken-rice-soup-recipe/