Description
This Chicken Rice Soup Recipe is the best healthy comfort food! It’s made with fresh ginger and turmeric, giving it anti-inflammatory properties!
Ingredients
Units
Scale
- 2 cups dry brown rice (about 4 cups cooked)
- 2 tablespoons avocado oil
- 1 yellow onion
- 2 carrots
- 2 celery stalks
- 3 cloves garlic
- 1 inch peeled ginger
- 1 tablespoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 cups chicken stock*(recipe notes 1)
- 3 cups shredded chicken**(recipe notes 2)
- 1 tablespoon fresh lemon juice
Instructions
- Cook your rice according to package directions, or use my Instant Pot Brown Rice instructions.
- While the rice is cooking, chop your onion, carrots, celery, garlic, and ginger.
- Heat the oil in a large stock pot and add the vegetables as chop them.
- Sauté the vegetables until softened and starting to brown, about 8 minutes. Add the garlic and ginger and sauté another minute or two.
- Add the chicken stock, fresh thyme, salt, and pepper and bring to a simmer. Simmer for 15 more minutes.
- Stir in the shredded chicken, fresh lemon juice, and cooked rice and. Enjoy!
Notes
- Consider making your own chicken stock. I have two recipe options for you: Instant Pot Bone Broth and How to Make Homemade Bone Broth in your Crockpot
- I cooked a whole chicken in the Instant Pot and used some of the meat for this recipe. You can also use a rotisserie chicken or any leftover chicken you have on hand.
- If you don’t eat all of this soup in one sitting, it becomes quite thick as leftovers. You can resolve this by adding more stock to the soup when you reheat it.
- Prep time includes cooking the rice.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 501
- Sugar: 7.5 g.
- Sodium: 912.5 mg.
- Fat: 12.2 g.
- Carbohydrates: 66.3 g.
- Fiber: 3.9 g.
- Protein: 29.6 g.
- Cholesterol: 61.3 mg.