Ingredients
Equipment
Method
Step-by-Step Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering.
- Add one diced onion and sauté for about 5 minutes until translucent. Stir in 2 minced garlic cloves, 1 tablespoon of grated ginger, 1 teaspoon of ground turmeric, and a pinch of red pepper flakes. Cook for an additional minute.
- Pour in 6 cups of chicken broth and bring to a gentle simmer.
- After simmering for about 10 minutes, add 2 cups of cooked shredded chicken and 1 cup of cooked rice. Stir well and let simmer for an additional 10 minutes.
- Remove from heat and stir in the juice of one freshly squeezed lemon. Season with salt and pepper to taste.
- Garnish with chopped parsley before serving.
Nutrition
Notes
This soup can be easily customized by adding other vegetables or protein substitutes to suit your taste.
