Turmeric and Lemon Chicken and Rice Soup
This cozy turmeric and lemon chicken and rice soup is nourishing, flavorful, and easy to make on the stovetop in one pot. Made with tender chicken breast, fiber-rich brown rice, and flavorful turmeric, it's the perfect easy meal on a cold night. Great for meal prep or freezer-friendly for busy weeknights.
Servings 8 servings
Calories 115kcal
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
Store cooled, leftover soup in an airtight container for up to 4 days in the refrigerator.
Freeze for up to 3 months in freezer-safe containers.
It is very easy to overcook the chicken! Start temping the chicken around 20 minutes and once it registers to 160 degrees Fahrenheit, remove it to a side plate. Cover the plate with foil and shred the chicken right before it is ready to serve.
Nutrition
Serving: 1serving | Calories: 115kcal | Carbohydrates: 9g | Protein: 16g | Fat: 13g
