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- 1 lb boneless, skinless chicken thighs, diced - 1 tablespoon olive oil - 1 medium onion, finely chopped - 3 garlic cloves, 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 - Fresh cilantro for garnish - Juice of 1 lemon - Salt and pepper to taste In this soup, the main ingredients create a rich base. The chicken thighs offer a tender bite. Olive oil adds depth and flavor. Onions, garlic, and ginger work together to build a fragrant aroma. Turmeric gives the soup its vibrant color and health benefits. Cumin adds warmth and earthiness. Chicken broth forms the heart of the soup, making it comforting and filling. Jasmine rice absorbs the broth, adding texture and heartiness. If you want to enhance your soup, add diced carrots and frozen peas. They bring sweetness and color. Fresh cilantro adds a bright finish. A splash of lemon juice lifts the flavors. Salt and pepper balance the dish, making each bite delightful. {{ingredient_image_1}} How to sauté the chicken To start, heat 1 tablespoon of olive oil in a large pot over medium heat. Once the oil is hot, add 1 pound of diced boneless, skinless chicken thighs. Season the chicken with salt and pepper. Sauté the chicken for about 4 to 5 minutes. You want it to turn golden brown. Once done, remove the chicken from the pot and set it aside. Sautéing aromatics for flavor In the same pot, add the chopped onion, 3 minced garlic cloves, and 1 inch of grated fresh ginger. Sauté these aromatics for about 3 to 4 minutes. You’re looking for the onion to become translucent. This step builds a strong flavor base for your soup. Preparing the soup base Next, stir in 1 teaspoon of ground turmeric and 1 teaspoon of ground cumin. Cook this mixture for another minute until you can smell the spices. Then, pour in 6 cups of chicken broth. Bring this to a simmer. Add 1 cup of rinsed jasmine rice and 2 diced carrots. Let this cook for about 15 minutes or until the rice is tender. Simmering chicken broth with rice and vegetables As the broth simmers, the rice and carrots will cook together. This step brings so much flavor to each bite. Keep an eye on the pot to prevent it from boiling over. Adding chicken back to the pot After the rice is tender, it’s time to return the browned chicken to the pot. Also, add 1 cup of frozen peas. Let everything simmer for another 5 minutes. This ensures the chicken heats through and the peas become bright and tender. Final seasoning and adjustments Now, remove the pot from heat. Stir in the juice of 1 lemon for a zesty kick. Taste your soup and adjust the seasoning with salt and pepper as needed. This final touch makes a big difference in flavor! - How to achieve tender chicken Use boneless, skinless chicken thighs for best results. Sauté them in olive oil until browned. Avoid overcooking to keep them juicy. - Ensuring perfect rice texture Rinse the jasmine rice before adding it to the pot. This removes excess starch and helps keep the grains separate. Cook it until tender but not mushy. - Timing for adding vegetables Add diced carrots early so they soften during cooking. Frozen peas go in later to keep their bright color and crispness. - Tips for intensifying turmeric flavor Toast ground turmeric in the pot for a minute before adding liquids. This draws out its rich, warm flavor. - Alternative seasonings to try Consider adding a pinch of cayenne for heat. You might also enjoy fresh herbs like thyme or parsley for a twist. - Using homemade vs. store-bought broth Homemade broth gives a deep, rich taste. Store-bought is quick and easy. Choose low-sodium options for better control over salt levels. Pro Tips Use Fresh Ingredients: Fresh garlic, ginger, and cilantro enhance the flavors of the soup significantly. Customize the Spice Level: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick. Let It Rest: Allow the soup to sit for a few minutes before serving to let the flavors meld together. Add Extra Veggies: Feel free to throw in additional vegetables like spinach or bell peppers for more nutrition. {{image_2}} You can change a few ingredients to make this soup your own. If you want a plant-based dish, swap chicken for tofu or beans. Tofu brings a soft texture, while beans add protein and fiber. Both options work great for a tasty soup. You can also try different rice. Brown rice gives a nutty flavor, while wild rice adds a chewy texture. Both types take longer to cook, so adjust your timing. Feeling green? Add more veggies! Spinach or kale not only boost nutrition but also add color. Toss them in about five minutes before the soup finishes cooking. This way, they stay vibrant and fresh. If you follow a gluten-free diet, use gluten-free broth. Most store-bought broths are gluten-free, but always check the label. This small change keeps your soup safe and tasty. Want to cut carbs? Try using cauliflower rice instead of jasmine rice. This swap keeps the soup light and low in carbs. Just add it in at the same time as the chicken. For a vegan-friendly option, switch chicken broth for vegetable broth. Also, use chickpeas or lentils instead of chicken. This keeps the dish hearty and satisfying while being completely plant-based. Store your soup in an airtight container. Glass or plastic containers work well. Make sure it cools down first before sealing. Your soup stays fresh for about 3 to 4 days in the fridge. If you want to keep it longer, consider freezing it. For freezing, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. It lasts for up to 3 months in the freezer. When you're ready to eat, thaw it overnight in the fridge. To reheat, warm it on the stove or in the microwave. Stir well to ensure even heating. What are the health benefits of turmeric? Turmeric is great for you. It has curcumin, which helps fight inflammation. This spice can boost your immune system too. It may also improve brain function. Adding turmeric to your diet can support heart health and digestion. Can I make this soup in a slow cooker? Yes, you can! Start by browning the chicken in a pan. Then, add all the other ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The soup will be tasty and rich in flavor. How can I make it spicier? Add chili flakes or fresh chopped chili peppers. You can also use spicy curry powder. Adjust the amount to fit your taste. Stir in these spices while cooking for the best flavor. What to do if the soup is too salty? If your soup is too salty, add more water or broth. You can also add extra rice or other veggies. This will help balance the saltiness. Taste as you go to find the right flavor. How to thicken the soup if too watery? To thicken your soup, mix a bit of cornstarch with water. Stir this mixture into the soup while it simmers. You can also add more jasmine rice or let it cook longer. This will help it reach the right texture. Alternatives if I don’t have jasmine rice? If you lack jasmine rice, use basmati or long-grain rice. Quinoa or even barley can work too. Adjust the cooking time based on the rice you choose. Each option will add a unique flavor and texture. This blog post covered a tasty chicken soup recipe with simple steps and ingredients. You learned how to prepare the main components, cook them together, and enhance flavors. There are options for everyone, whether you want swaps for dietary needs or tips for better texture. Cooking can be fun and rewarding. Remember to customize the recipe to make it your own. Enjoy your soup adventures and feel free to explore variations that suit your taste!

Turmeric Chicken Rice Soup

A comforting and flavorful soup made with turmeric, chicken, and jasmine rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

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
 

  • 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.
  • In the same pot, add the chopped onion, garlic, and grated ginger. Sauté until the onion is translucent, about 3-4 minutes.
  • Stir in the ground turmeric and cumin, cooking for another minute until fragrant.
  • 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.
  • 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.
  • Remove the soup from heat and stir in lemon juice. Adjust seasoning with salt and pepper as needed.
  • Serve hot, garnished with fresh cilantro leaves for an added burst of flavor.

Notes

Garnish with fresh cilantro for added flavor.
Keyword chicken, rice, soup, turmeric