Ingredients
Scale
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup cooked white rice
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground turmeric
- 1/4 teaspoon red pepper flakes
- 1/4 cup lemon juice
- Salt and pepper to taste
- 2 tablespoons chopped parsley
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent (about 5 minutes).
- Stir in minced garlic, grated ginger, ground turmeric, and red pepper flakes; cook for another minute.
- Pour in chicken broth and bring to a simmer.
- Add shredded chicken and cooked rice; stir well.
- Let the soup simmer for about 10 minutes to meld flavors.
- Stir in lemon juice along with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg