Anti Inflammatory Chicken and Brown Rice Soup with Turmeric and Ginger
Few things hit as deeply as a bowl of golden, fragrant soup that genuinely makes you feel better from the inside out. This one builds its flavor on a foundation of turmeric, fresh ginger, garlic, and cumin — a lineup that reads like a greatest-hits list of ingredients celebrated for their natural anti-inflammatory properties. Bone-in, skin-on chicken thighs simmer low and slow in the broth, giving the whole pot a richness that's hard to fake, and the meat shreds beautifully once it's cooked through. Hearty brown rice soaks up all that spiced, savory liquid and keeps things satisfying without weighing you down. A bright squeeze of fresh lemon juice stirred in at the end lifts every flavor and keeps the soup from feeling heavy. It makes four generous servings, so it's just as good for a weeknight dinner as it is for meal-prepping lunches you'll actually look forward to eating. Finish each bowl with a handful of fresh parsley and you've got something that looks as good as it tastes.
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 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
- 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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