Lemon Ginger Turmeric Chicken and Rice Soup

Ingredients:

• 1 tablespoon oil
• 1 cup onion, diced
• 1 cup celery, diced
• 1 cup carrot, diced
• 1 tablespoon garlic, grated or minced
• 1 tablespoon ginger, grated or minced
• 1 teaspoon rosemary, chopped (or ½ teaspoon dried)
• 1 teaspoon thyme, chopped (or ½ teaspoon dried)
• ½ teaspoon turmeric
• ¼ teaspoon cayenne pepper (optional)
• 6 cups chicken broth
• 1 cup jasmine rice (or other long-grain rice)
• 1 pound boneless and skinless chicken thighs (or breasts)
• 1 tablespoon lemon juice
• 1 tablespoon parsley, chopped
• Salt and pepper to taste

Instructions:

1. Prepare the Base:
   • In a large pot, heat the oil over medium heat. Add the diced onion, celery, and carrot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add Aromatics:
   • Stir in the grated or minced garlic and ginger, cooking for another minute until fragrant. Add the chopped rosemary, thyme, turmeric, and cayenne pepper (if using). Stir to combine, allowing the spices to bloom for about 1 minute.
3. Simmer the Soup:
   • Pour in the chicken broth and bring it to a rolling boil. Add the jasmine rice and the boneless, skinless chicken thighs (or breasts). Reduce the heat to a simmer and cook for 20-25 minutes, or until the chicken is cooked through and the rice is tender.
4. Shred the Chicken:
   • Remove the chicken from the pot and shred it using two forks. Place the shredded chicken back into the pot and stir well to combine.
5. Finish with Lemon and Herbs:
   • Stir in the lemon juice and chopped parsley. Sample the soup and, if needed, add more salt and pepper to suit your taste.
6. Serve:
   • Serve the soup hot by ladling it into bowls. Add a sprinkle of parsley on top for garnish, if desired.

Serving Suggestions:

• Pair this soup with a side of crusty bread or a light salad for a complete meal.
• Garnish with extra lemon wedges for an added citrus kick.

Cooking Tips:

• Use fresh herbs whenever possible for a more vibrant flavor.
• Adjust the amount of cayenne pepper to suit your heat preference.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Nutritional Benefits:

• Ginger and turmeric have anti-inflammatory properties and can aid in digestion.
• Chicken provides a good source of lean protein.
• Vegetables add essential vitamins and minerals to the dish.
• Lemon juice offers a boost of vitamin C and a refreshing tang.