This flavorful and nourishing lemon turmeric chicken and rice soup is a healthy chicken soup recipe you can make during the cold winter months. Filled with delicious vegetables, tender chicken, and healing turmeric and lemon. Naturally gluten-free and loaded with protein and fiber!
Want this recipe sent to you?
I'll email this post to you, so you can come back to it later! (Check your spam if you have Gmail!)
Jump to:
Why I Love This Recipe
- Perfect for a cold day: It's filling, flavorful, and comforting on a cold day.
- Not your typical chicken soup: I love a traditional chicken soup, but this turmeric chicken and rice soup has a bold flavor thanks to turmeric, Greek yogurt, and lemon juice.
- Great for leftovers and meal prep: Like many soups, this one tastes better the longer it sits! It also freezes well.
Ingredients
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Brown rice: I used brown rice for this chicken and rice soup, but you can also use white rice, basmati rice, or even long-grain wild rice. Brown rice and wild rice take the longest (45 minutes for brown and longer for wild rice). Reduce cooking time if using white rice.
- Chicken broth: I used chicken bouillon with 8 cups of water. You can use chicken bone broth or chicken broth.
- Carrots and Celery: These two veggies are traditionally found in chicken soups (like our chicken pastina soup).
- Lemon: Lemon adds tang and fresh flavor.
- Turmeric: Turmeric is known for adding color, flavor, and nutrition to food, according to Johns Hopkins research. I love adding it to this chicken lemon rice soup for more flavor and anti-inflammatory benefits.
- Garlic cloves: Use at least 3 large garlic cloves chopped into a fine mince or grated. Opt for cloves over jarred garlic.
- Onions: I'm not the biggest fan of onions, so I usually chop them very fine and cook them first so that they caramelize well.
- Chicken breasts: I use chicken breasts because I prefer the texture. Boneless skinless chicken thighs also work well (I use those in my White Chicken Chili). You could also use leftover rotisserie chicken if you have it!
- Parsley and dill: Fresh veggies are a must-have in any soup. I love the fresh flavor these two veggies impart to chicken soup.
- Olive oil: Use olive oil or avocado oil to sautee the veggies and garlic in the base of the soup.
- Salt and black pepper: Add these seasonings last so you can add just the right amount of seasoning, according to your taste.
See recipe card for quantities.
How to Make Turmeric Chicken and Rice Soup
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
Step 1: Sear One Side of the Chicken
Heat 1 tablespoon of oil over medium-high heat. Season the chicken breast and cook on one side for 2-3 minutes.
Step 2: Sear the Other Side
Flip the chicken and cook for an additional 2-3 minutes. Remove to a side plate.
Step 3: Cook the Veggies
Add the chopped veggies to the pot along with 1 tablespoon of olive oil. Allow them to saute for 5 minutes, then add the garlic.
Step 4: Add the Rice, Broth, and Seasonings
Stir in the rice, broth, and remaining seasonings. Add the chicken back to the pot.
Step 5: Finish Cooking Chicken
Bring the mixture to a boil, then reduce the heat to medium-low. Start checking the temperature of the chicken at 20 minutes. As soon as it comes to 160 degrees F, remove it to a side plate.
Step 6: Temper the Greek Yogurt
While the broth continues cooking for another 20-25 minutes, add 2-3 teaspoons of hot broth to a separate dish along with ½ cup of Greek yogurt.
Step 7: Return the Shredded Chicken to the Pot
Return the shredded chicken back to the Dutch oven.
Step 8: Add Greek Yogurt
Stir the tempered Greek yogurt into the soup.
Step 9: Add Lemon Juice
Squeeze half of a lemon over the soup and stir.
Step 10: Top with Fresh Herbs and Serve!
Top with chopped fresh parsley and fresh dill and serve. Season with salt and pepper to taste.
Hint: Whole milk Greek yogurt will give a creamier texture!
Substitutions
- Gluten-free - This lemon turmeric chicken soup is naturally gluten-free! Just double-check your chicken broth if you are concerned about gluten.
- Dairy-free - omit the Greek yogurt or use coconut cream.
Variations
Try one of these variations to make this turmeric chicken and rice soup according to your tastes!
- Kale - add a few handfuls of chopped kale (like in my Tuscan kale soup!) at the end of cooking for some extra antioxidants.
- Creamy - use whole milk Greek yogurt for a creamy texture.
- Other veggies - stir in other veggies you have on hand, like frozen peas or even zucchini.
If you like this recipe, try my leftover turkey noodle soup (it also works well with leftover chicken!)
Equipment
You need one large soup pot (this is the Dutch oven I have used to make soups for 18 years!)
Storage
Allow the soup to completely cool, then store leftover chicken and rice soup in an airtight container in the refrigerator for 3 to 4 days.
This soup freezes well! Freeze in a freezer-safe container (I like Souper Cubes!) for up to 3 months.
Top Tip
It is very easy to overcook chicken for chicken soup, especially when using chicken breast. Don't skip searing the chicken breast, and begin checking the internal temperature after 20 minutes of cooking in the chicken broth. Once the chicken is cooked to 160 degrees F, remove it to a side plate.
Recipe FAQs
You can use any rice for this turmeric chicken rice soup. However, white rice cooks much quicker than brown rice or wild rice. Adjust the cooking time as needed.
Yes. For the Instant Pot, sautee the veggies and sear the chicken using the saute mode. Add the remaining ingredients (except for the Greek yogurt) to the pot. Then cook on high pressure for 20 minutes before letting the pressure release naturally for 10 minutes.
For the Crock Pot or slow cooker, sear the chicken in a skillet, on the stove, over medium heat, before adding all of the ingredients (minus the Greek yogurt) to the crock pot and then slow cook on low for 6 hours. Check the chicken after 3 hours for doneness.
Other Healthy Soup Recipes to Try!
Looking for other nourishing soup recipes like this? Try these:
Pairing
These are my favorite dishes to serve with lemon turmeric chicken and rice soup:
If you've made this recipe, would you please leave a star rating and comment below on the recipe card? If you want more simple + delicious eats, please subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.
Turmeric and Lemon Chicken and Rice Soup
Equipment
- 1 Dutch oven
Ingredients
- 2 tablespoon olive oil
- 1 small onion diced
- 2 large carrots sliced into thin coins
- 3 medium celery stalks chopped
- 3 cloves fresh garlic minced
- 1 pound chicken breast trimmed of excess fat
- ¾ cup dry brown rice rinsed
- 8 cup chicken broth
- ½ cup Greek yogurt
- ½ large lemon
- 2 tablespoon fresh parsley and fresh dill chopped
- 1 teaspoon turmeric
- 1 tablespoon Italian seasoning
- salt and pepper to taste
Instructions
- Heat one tablespoon of olive oil over medium-high heat. Season the chicken breast and cook on one side for 2-3 minutes.2 tablespoon olive oil, 1 pound chicken breast, salt and pepper
- Flip the chicken and cook it for an additional 2-3 minutes. Add additional olive oil if needed. Remove to a side plate.
- Add the chopped carrots and celery to the Dutch oven along with another tablespoon of olive oil. Sautee the veggies for 5 minutes, then add the garlic. Let the garlic cook for about 30 seconds.1 small onion, 2 large carrots, 3 medium celery stalks, 3 cloves fresh garlic
- Stir in the rice, broth, and remaining seasonings. Add the chicken back to the pot.¾ cup dry brown rice, 8 cup chicken broth, 1 teaspoon turmeric, 1 tablespoon Italian seasoning
- Bring the soup to a boil, then reduce the heat to medium-low. Start checking the temperature of the chicken at 20 minutes. As soon as it comes to 160 degrees Fahrenheit remove it to a separate plate.
- Cook the soup for an additional 20-25 minutes, until the rice is cooked. Add 2-3 teaspoons of hot broth to a separate dish along with the Greek yogurt.½ cup Greek yogurt
- Return the shredded chicken to the Dutch oven. Stir the tempered Greek yogurt into the soup. Squeeze fresh lemon juice into the soup. Stir in the fresh herbs and serve.½ large lemon, 2 tablespoon fresh parsley and fresh dill
Notes
Want this recipe sent to you?
I'll email this post to you, so you can come back to it later! (Check your spam if you have Gmail!)
Leave a Reply