Low Sodium Chicken and Brown Rice Soup with Turmeric and Ginger

Total time1 hr 20 min

Prep time15 min

Cook time1 hr 5 min

Low Sodium Chicken and Brown Rice Soup with Turmeric and Ginger

This golden, warming soup is built on a base of softened onion, carrots, and celery, brightened with a hit of fresh ginger and garlic. Ground turmeric and cumin get toasted right in the pot until fragrant, giving the broth that signature deep-yellow color and earthy warmth before the chicken thighs and brown rice go in to simmer low and slow. The chicken turns fall-apart tender, gets shredded right back into the pot, and a finishing splash of lemon juice wakes everything up with a clean, citrusy edge. Fresh parsley scattered on top adds a little color and freshness to every bowl. It's a comforting, restorative soup that fits neatly into an added salt–conscious kitchen, so you can season it exactly to your own taste as you go.

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Ingredients

4 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
4 cloves garlic, minced
1 tbsp fresh ginger, peeled and finely grated
1 ½ tsp ground turmeric
1 tsp ground cumin
½ tsp black pepper, freshly ground
¼ tsp red pepper flakes (optional)
1 ½ lb bone-in, skin-on chicken thighs (about 4 thighs)
6 cups low-sodium chicken broth
2 cups water
¾ cup long-grain brown rice, rinsed
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp fresh lemon juice

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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