Name: Lemon Ginger Chicken and Rice Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 6 cups chicken broth; 2 cups cooked shredded chicken; 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; 1 cup cooked rice

There’s just something so inviting about a bowl that’s warm, tangy, and gently spiced. The Lemon Ginger Chicken and Rice Soup Recipe brings all that comfort in one pot—it’s like a hug on a chilly day, with bright lemon and zingy ginger waking up your taste buds in the best way.

A white bowl filled with a warm soup showing several layers: the bottom layer is a clear golden-yellow broth with a slightly oily texture, floating on top are soft white noodles mixed evenly with shredded white chicken pieces; scattered through the soup are small round orange carrot chunks and bits of translucent celery; fresh green parsley leaves are sprinkled on top, along with small black pepper specks, giving a touch of color contrast against the yellow broth and white noodles; the bowl sits on a dark surface with a blurred wedge of lemon and some green herb leaves in the background, with soft natural light highlighting the soup's texture and colors photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemon Ginger Chicken and Rice Soup Recipe
Top Tip
How to Serve Lemon Ginger Chicken and Rice Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Ginger Chicken and Rice Soup Recipe

Why You'll Love This Recipe

This soup is one of my go-tos when I want something that’s healing yet satisfying. It’s packed with flavors that complement each other perfectly—bright lemon, warm turmeric, and fresh ginger layered with tender chicken and silky rice. Trust me, it’s easy enough for a weeknight, but special enough to impress company.

Bright and Balanced Flavors: The acidity of lemon paired with fresh ginger wakes up the dish without overwhelming it.
Wholesome and Nourishing: Loaded with protein and comforting broth—a perfect meal for when you need a little wellness boost.
Simple Ingredients, Big Taste: You don’t need a pantry full of specialty spices to make this shine.
Flexible and Easy to Customize: You can swap out the rice, adjust spice levels, or add veggies according to what you like.

Ingredients & Why They Work

Each ingredient in this soup plays a special role. The fresh ginger adds warmth and an herbal zip, turmeric offers a subtle earthiness and a gorgeous golden hue, while lemon juice brightens the whole bowl. Chicken and rice bring satisfying protein and carbs, making this a full, hearty meal. When shopping, fresh ginger and good-quality chicken broth really elevate the final flavor.

Flat lay of a small mound of shredded cooked chicken, a small pile of uncooked white rice grains, a whole fresh yellow lemon cut in half showing juicy interior, a small white bowl of golden olive oil, a whole brown onion diced, three whole cloves of fresh garlic, a small pile of fresh peeled ginger root, a small white bowl of bright yellow ground turmeric powder, a small white bowl of red pepper flakes, a small white bowl of fresh chopped green parsley, and a small white bowl filled with clear golden chicken broth, salt and black peppercorns scattered nearby, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken broth: A flavorful base that keeps the soup light yet rich; homemade or store-bought both work fine.
Cooked shredded chicken: Using pre-cooked chicken is a game-changer for speed—rotisserie chicken works perfectly.
Olive oil: Adds a subtle fruity note and helps sauté the aromatics evenly.
Onion: Brings natural sweetness once softened, creating depth of flavor in the broth.
Garlic: Essential for that savory punch; don’t skimp!
Grated ginger: Fresh ginger is key for authentic warmth and zing—powder just doesn’t compare.
Ground turmeric: Gives the soup a beautiful color and subtle earthy flavor with anti-inflammatory benefits.
Red pepper flakes: Adds just a hint of heat to balance the tartness of lemon.
Lemon juice: Freshly squeezed is best—this wakes up the entire soup and cuts through the richness.
Salt and pepper: To taste—remember to season gradually and taste as you go!
Chopped parsley: A fresh, herby garnish that brightens and adds texture at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this soup depending on what mood I’m in or what’s in my fridge. You can easily add some chopped kale or spinach for extra greens, or swap white rice for brown rice or quinoa to mix up textures and nutrition.

Variation: One of my favorite twists is adding a splash of coconut milk at the end for a creamy texture and subtle sweetness—it pairs wonderfully with the ginger and turmeric.

Step-by-Step: How I Make Lemon Ginger Chicken and Rice Soup Recipe

A white bowl filled with three visible layers: at the bottom is a golden yellow broth with small red chili flakes and green herbs spread evenly throughout, on top of the broth are shredded light beige chicken pieces, and a mound of white rice sits slightly off-center. A slice of lemon rests partially submerged on one side, adding a bright yellow accent. The bowl is placed on a dark surface with scattered green herb leaves nearby and a gray cloth to the right. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics to Build Flavor

I start by heating olive oil in a big soup pot over medium heat until it's shimmering. Then in go the diced onions, cooking them gently until they're translucent and soft—about 5 minutes. This step is so important because it creates a flavorful base and sweet undertone for the soup.

Step 2: Layer in the Garlic, Ginger, and Spices

Next, I stir in the minced garlic, freshly grated ginger, turmeric, and red pepper flakes. Let these cook for another minute or so until you can really smell that fragrant, spicy aroma coming through. It’s a beautiful moment where you know the soup’s going to be something special.

Step 3: Add Broth and Simmer

Pour the chicken broth in and bring it to a gentle simmer. I like to give it a good stir, then let it bubble gently while the flavors mingle.

Step 4: Mix in the Chicken and Rice

Throw in your cooked shredded chicken and pre-cooked rice. Stir so everything combines and then let it all simmer together for about 10 minutes. This gives the chicken and rice a chance to soak up that bright, spicy broth.

Step 5: Finish with Lemon Juice and Seasoning

Finally, stir in the fresh lemon juice, then taste and season with salt and pepper. Lemon really lifts the whole soup and adds that perfect zing you want, so don’t be shy here.

Step 6: Serve and Garnish

Ladle everything into bowls and sprinkle with chopped parsley. That fresh green pop looks beautiful and adds a lovely herbal note at the end.

Top Tip

After making this soup a dozen times, I’ve learned a few small tweaks that take it from good to unforgettable. Keep these in mind, and you’ll impress yourself with how flavorful and simple it can be.

Fresh Ginger Over Powder: The fresh grated ginger adds a sharp, bright flavor that dried ginger can’t match. Whenever possible, use fresh.
Don’t Skip Simmering: Letting everything simmer together for that 10 minutes helps the rice absorb the broth and the flavors meld so each spoonful tastes finished.
Season Gradually: Add salt bite by bite, and taste as you go to keep the soup balanced—especially once you add the lemon juice at the end.
Use Pre-Cooked Chicken: Saves so much time, and you still get juicy chunks that soak up the broth perfectly.

How to Serve Lemon Ginger Chicken and Rice Soup Recipe

lemon ginger chicken soup - Serving Suggestion

Garnishes

I always finish mine with freshly chopped parsley because it adds such a lovely fresh note and color contrast. If you’re feeling fancy, a few thin lemon slices or a little drizzle of good olive oil on top makes a beautiful touch.

Side Dishes

Personally, I like to pair this soup with a crisp green salad or warm crusty bread to soak up every last drop. For something heartier, garlic naan or a simple grilled cheese sandwich feels like a cozy match.

Creative Ways to Present

When serving guests, I like to ladle this soup into pretty bowls and top with microgreens or thinly sliced scallions for an elegant touch. You could even serve it in bread bowls for a fun, rustic presentation that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in airtight containers in the fridge. Since it has rice, I try to eat it within 3–4 days for the best texture and flavor. Make sure to cool the soup quickly before refrigerating to keep things fresh.

Freezing

This soup freezes well if you want to batch-make. I recommend freezing it without the rice added, then reheating the broth and adding freshly cooked rice later so it stays fluffy and doesn’t turn mushy.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally. Adding a splash of broth or water can loosen it up if it’s thickened too much during storage. Stir in a little lemon juice again after reheating to revive that bright flavor.

Frequently Asked Questions:

Can I use brown rice instead of white rice?

Absolutely! Brown rice will add more fiber and a nuttier flavor, but it takes longer to cook. Make sure it’s fully cooked before adding to the soup so your timing isn’t thrown off.

Is this soup good for meal prep?

Yes! It holds up really well in the fridge for a few days, making it a perfect meal prep option. Just keep the rice separate if possible and add it fresh to keep texture fresh when reheating.

Can I make this soup vegetarian or vegan?

To make a vegetarian or vegan version, swap the chicken broth for vegetable broth and omit the chicken or replace it with chickpeas or tofu. The lemon, ginger, and turmeric still create a flavorful base you’ll love.

How do I prevent the soup from becoming too spicy?

The recipe uses just a pinch of red pepper flakes for warmth, but if you’re sensitive to spice, simply reduce or omit them. You can also balance heat by adding a little more lemon juice or a drizzle of olive oil when serving.

Final Thoughts

This Lemon Ginger Chicken and Rice Soup Recipe holds a special place in my kitchen because it’s both soothing and lively, simple to make but full of personality. It’s one of those recipes you want to keep in your back pocket for any time you want to eat well without fuss. Give it a go—it just might become your new favorite comfort food!