Gluten Free Chicken and Brown Rice Soup with Turmeric and Ginger

Total time1 hr 20 min

Prep time15 min

Cook time1 hr 5 min

Gluten Free Chicken and Brown Rice Soup with Turmeric and Ginger

This golden, restorative soup layers softened onion, carrots, and celery with garlic, fresh ginger, and warming turmeric, cumin, and black pepper for deep, toasty flavor in every spoonful. Bone-in chicken thighs simmer right in the broth until fall-apart tender, then get shredded back into the pot for maximum richness and body. Brown rice cooks directly in the seasoned broth, soaking up all that turmeric-ginger flavor while it turns tender and hearty. A finishing splash of fresh lemon juice brightens the whole pot, cutting through the richness and waking up every other spice. Finished with a scatter of fresh parsley, this is the kind of soup you want on hand for chilly nights or when someone in the house needs a little extra comfort. It's a great choice to keep in your gluten free rotation, since every component here is built from real, whole ingredients you can name.

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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
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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