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Lemon Ginger Chicken and Rice Soup

This vibrant chicken and rice soup combines tender shredded chicken, fragrant ginger, and bright lemon for a comforting yet lively dish. It’s made by simmering vegetables, chicken, and rice in flavorful broth, then finishing with fresh citrus and herbs, resulting in a warm, slightly creamy soup with a colorful, inviting appearance.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 tbsp oil for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 carrots carrots chopped
  • 2 stalks celery chopped
  • 2 cups chicken broth rich and flavorful
  • 1 cup rice short or medium grain
  • 2 cups shredded cooked chicken leftover or poached
  • 1 lemon zest and juice
  • 1 inch ginger grated
  • Salt and pepper to taste
  • 2 tbsp fresh herbs parsley or dill, chopped, for garnish

Equipment

  • Heavy-bottomed pot
  • Sharp knife
  • Wooden spoon

Method
 

  1. Heat a tablespoon of oil in a heavy-bottomed pot over medium heat until shimmering. Add diced onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
  2. Add minced garlic, grated ginger, chopped carrots, and celery to the pot. Cook, stirring often, until the vegetables soften slightly and smell sweet, about 5 minutes.
  3. Pour in the chicken broth and bring the mixture to a gentle simmer. Stir in the rice, then cover and cook until the rice is tender, about 15 minutes, stirring occasionally to prevent sticking.
  4. Uncover the pot, stir in shredded cooked chicken, and squeeze in the juice of one lemon. Taste and adjust seasoning with salt and pepper.
  5. Finish by zesting a bit of lemon over the soup and sprinkling chopped fresh herbs on top for a burst of color and freshness.
  6. Serve steaming hot, with an extra squeeze of lemon if desired, and enjoy the bright, comforting flavors in every bowl.