1 lb boneless, skinless chicken breasts

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 tablespoons fresh ginger, grated

1 tablespoon ground turmeric

2 carrots, sliced

2 stalks celery, diced

1 teaspoon salt (to taste)

½ teaspoon black pepper

8 cups chicken broth

1 cup long-grain rice

Juice of 1 lemon

Fresh parsley for garnish (optional)

Cook Mode Prevent your screen from going dark

Prepare the Chicken: Dice the boneless chicken breasts into bite-sized pieces.
Heat the Oil: In a large pot, heat the olive oil over medium heat.
Sauté Aromatics: Add the diced onion and cook until translucent, about 5 minutes. Then, stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add Spices: Sprinkle in the ground turmeric, salt, and black pepper. Stir well to combine, allowing the spices to cook briefly.
Incorporate Vegetables: Add sliced carrots and diced celery to the pot, stirring them in to coat with the spices.
Add Chicken: Toss in the diced chicken and cook until it is no longer pink, about 5 minutes.
Pour in the Broth: Gradually add the chicken broth, stirring to combine all ingredients.
Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes.
Add Rice: Stir in the long-grain rice and cook for an additional 15-20 minutes, or until the rice is tender.
Finish with Lemon: Once the rice is cooked, stir in the juice of one lemon to brighten the flavors.
Garnish: Serve hot, garnished with fresh parsley if desired.

For extra nutrition, add spinach, kale, or peas to the soup.

Add cayenne pepper or red pepper flakes for a spicier kick.

Substitute brown rice for white rice, but adjust the cooking time accordingly.

For a plant-based version, use tofu or chickpeas and vegetable broth.