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Lemon Ginger Turmeric Chicken

Lemon Ginger Turmeric Chicken That Warms Your Soul

This Lemon Ginger Turmeric Chicken recipe combines vibrant flavors with nourishing ingredients, perfect for quick and comforting meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Chicken
Cuisine: Healthy
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound Boneless, Skinless Chicken Breasts Can substitute with tofu for a vegetarian option.
  • 2 tablespoons Olive Oil Coconut oil is a good alternative.
  • 1 medium Onion, diced Shallots can be used for a milder flavor.
  • 3 cloves Garlic, minced Garlic powder can be used in a pinch.
  • 2 tablespoons Fresh Ginger, grated Ground ginger works but has a different flavor.
  • 1 tablespoon Ground Turmeric Essential for color and health benefits.
  • 2 pieces Carrots, sliced Parsnips can replace carrots.
  • 2 stalks Celery, diced
  • 1 teaspoon Salt, to taste Low-sodium alternatives are healthier.
  • 0.5 teaspoon Black Pepper Freshly cracked is best.
  • 8 cups Chicken Broth Vegetable broth can be used for a vegetarian version.
  • 1 cup Long-Grain Rice Quinoa is a gluten-free alternative.
  • 1 piece Lemon, juiced Brightens the dish.
  • Fresh Parsley, for garnish Optional.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Start by dicing the boneless, skinless chicken breasts into bite-sized pieces, and set aside.
  2. In a large pot, heat olive oil over medium heat for about 1-2 minutes.
  3. Add the diced onion to the pot and sauté for about 5 minutes until translucent. Then stir in the minced garlic and ginger, cooking for an additional minute.
  4. Sprinkle in turmeric, salt, and black pepper. Stir for 1-2 minutes to allow spices to bloom.
  5. Add sliced carrots and diced celery, sauté for 3-4 minutes until they begin to soften.
  6. Add the diced chicken and cook for 5 minutes, stirring frequently until no longer pink.
  7. Gradually pour in chicken broth and bring the mixture to a boil, about 5 minutes.
  8. Reduce heat to low, cover, and simmer for 15 minutes.
  9. Stir in the rice, cover, and cook for an additional 15-20 minutes until tender.
  10. Remove from heat and stir in lemon juice.
  11. Ladle the soup into bowls, garnish with parsley if desired, and serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 700mgPotassium: 700mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

This soup is perfect for meal prep and can be kept for 3 days in the fridge.

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