Go Back

Lemon Ginger Chicken and Rice Soup

This vibrant chicken and rice soup combines shredded cooked chicken, tender rice, and crunchy vegetables in a flavorful broth infused with fresh lemon and ginger. The soup comes together quickly, offering a warm, comforting bowl with a bright, zesty finish and a slightly creamy texture. Perfect for chilly nights or a quick, satisfying lunch, it's both nourishing and invigorating.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon oil vegetable or olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 carrots carrots chopped
  • 2 stalks celery chopped
  • 2 cups chicken broth preferably flavorful
  • 1 cup cooked chicken shredded, leftovers work great
  • 1 cup rice short or medium grain
  • 1 piece lemon zested and juiced
  • 1 inch ginger fresh, grated
  • 2 tablespoons 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 frequently, 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 and release their aroma, about 5 minutes.
  3. Pour in the chicken broth and bring the mixture to a gentle simmer. Add shredded cooked chicken and rice, stirring to combine all ingredients evenly.
  4. Reduce heat to low and cover the pot. Let the soup simmer gently until the rice is tender, about 15 minutes, stirring occasionally to prevent sticking.
  5. While the soup cooks, zest the lemon and then juice it. Add the lemon zest to the pot, and squeeze in lemon juice, stirring well to incorporate the bright flavor.
  6. Taste the soup and adjust the seasoning with salt, pepper, and additional lemon juice if desired. The soup should smell bright and savory with a hint of citrus.
  7. Serve hot, garnished with chopped fresh herbs for a burst of color and freshness.

Notes

For an extra layer of flavor, add a pinch of red pepper flakes or a splash of soy sauce during cooking. Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.