Turmeric Chicken Rice Soup Flavorful Nourishing Bowl

Ingredients

• 1 lb boneless, skinless chicken thighs, diced
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 6 cups chicken broth
• 1 cup jasmine rice, rinsed
• 2 carrots diced
• 1 cup frozen peas
• to taste Salt and pepper
• 1 lemon Juice of
• for garnish Fresh cilantro

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced chicken thighs and season with salt and pepper. Sauté until the chicken is browned, about 4-5 minutes. Remove chicken from pot and set aside.
2. In the same pot, add the chopped onion, garlic, and grated ginger. Sauté until the onion is translucent, about 3-4 minutes.
3. Stir in the ground turmeric and cumin, cooking for another minute until fragrant.
4. Pour in the chicken broth and bring to a simmer. Add the rinsed jasmine rice and diced carrots, cooking for about 15 minutes or until the rice is tender.
5. Return the browned chicken to the pot along with the frozen peas. Simmer for another 5 minutes until the chicken is cooked through and the peas are heated.
6. Remove the soup from heat and stir in lemon juice. Adjust seasoning with salt and pepper as needed.
7. Serve hot, garnished with fresh cilantro leaves for an added burst of flavor.