Golden Ginger Chicken & Rice Soup (Gluten-Free)

Warming, mineral-rich, and gentle on digestion.

This soup takes the comfort of classic chicken and rice and layers in turmeric and ginger for an extra cozy, grounding boost. With protein-rich chicken, easy-to-digest rice, and a golden, savory broth, it’s steadying without heaviness. Especially supportive in tender seasons, like postpartum, post-sickness, or during high-stress weeks,when digestion and energy need extra gentleness.

Turmeric supports a healthy inflammatory response and immune resilience, and early research suggests curcumin (turmeric’s active compound) may also support mood. Ginger is well-loved for digestion support, nausea relief, and overall gut comfort—one reason it’s used across many traditional food cultures during times of change, healing, and transition.

Nutrition Highlights

• Protein from chicken + (optional) bone broth to support repair, steady energy, and feeling satisfied.
• Collagen + minerals (if using bone broth) to support connective tissue, hydration, and everyday replenishment.
• Turmeric + ginger for gentle digestion support, immune support, and a healthy inflammatory response.
• Carbs from rice + veggies for accessible energy that’s easy on digestion and supportive during higher-demand seasons.
• Hydration + electrolytes from a well-seasoned broth to support fluid balance and overall resilience.

Ingredients

Prep: 15 minutes · Cook: 30–35 minutes · Serves: ~6

• 2 tablespoons olive oil or ghee

• 1 medium yellow onion, diced

• 3 medium carrots, sliced into coins

• 2 ribs celery, sliced

• 3 cloves garlic, minced

• 1–2 tablespoons freshly grated ginger (or 1–1½ teaspoons ground ginger)

• 2 teaspoons ground turmeric

• 1 teaspoon dried thyme

• ½ teaspoon dried rosemary (optional)

• 1 bay leaf

• 1½–2 teaspoons fine sea salt, plus more to taste

• ½ teaspoon black pepper

• 8 cups chicken bone broth or good-quality chicken stock

• 1 cup long-grain white rice, rinsed

• 3 cups cooked chicken, shredded or chopped (rotisserie or leftover works great!)

• (Optional) juice of 1 lemon (start with half, add more to taste)

Directions

1. Heat the olive oil or ghee in a large soup pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 8–10 minutes, stirring occasionally, until the veggies soften.

2. Stir in the garlic, ginger, turmeric, thyme, rosemary (if using), and black pepper. Cook 1–2 minutes, until fragrant and the spices are lightly toasted.

3. Pour in the bone broth, add the bay leaf, and stir. Bring to a gentle boil, then add the rinsed rice. Reduce heat to a low simmer, cover partially, and cook for about 15–20 minutes, or until the rice is just tender.

4. Stir in the cooked chicken. Let the soup simmer another 5–10 minutes so the flavors can come together. If it’s thicker than you like, add a bit more broth or water. Keep in mind the rice with soak up some of the broth.

5. Turn off the heat. Remove the bay leaf. Stir in the lemon juice, if using. Taste and adjust seasoning with more salt, pepper, or lemon.

6. Serve and enjoy!