Healing Chicken and Rice Soup is the ultimate comfort food—warm, nourishing, and gently spiced to soothe the body and soul. Packed with tender chicken, soft rice, and healing ingredients like garlic, ginger, turmeric, and lemon, this soup is perfect for sick days, chilly nights, or anytime you need a little reset in a bowl.
Why You’ll Love This Recipe
This soup isn’t just delicious—it’s filled with wholesome, immune-supportive ingredients. Easy to prepare and endlessly comforting, it’s a go-to meal that brings both flavor and healing vibes.
- Soothing and easy to digest
- Naturally gluten-free and dairy-free
- Great for colds, flu, or gut reset meals
- Simple ingredients, big comfort
- Meal-prep and freezer friendly
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Long-grain white rice or jasmine rice
- Carrots, diced
- Celery, diced
- Onion, chopped
- Garlic, minced
- Fresh ginger, grated
- Ground turmeric
- Chicken broth (low-sodium)
- Olive oil
- Lemon juice (freshly squeezed)
- Bay leaf
- Salt and black pepper
- Fresh parsley or dill (for garnish)
directions

- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Add garlic, ginger, and turmeric. Stir and cook for another 1–2 minutes until fragrant.
- Place the chicken into the pot along with the rice and bay leaf.
- Pour in the chicken broth, bring to a boil, then reduce heat to a simmer. Cover and cook for 30–35 minutes, until the chicken is cooked through and the rice is tender.
- Remove the chicken, shred it using two forks, and return it to the pot.
- Stir in lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
- Serve warm, garnished with fresh parsley or dill and extra lemon on the side if desired.
Servings and timing
This recipe serves 6 people.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Variations
- With Brown Rice: Use brown rice instead, but increase the cooking time by 10–15 minutes.
- Add Greens: Stir in spinach or kale during the last few minutes of cooking for added nutrition.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce.
- Creamy Option: Stir in a splash of coconut milk for a creamy twist.
- Instant Pot Version: Cook on high pressure for 12 minutes with natural release.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, warm on the stovetop over medium heat or microwave individual servings for 2–3 minutes.
If the soup thickens in the fridge, add a splash of broth or water when reheating.
Freeze in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
FAQs
What makes this soup “healing”?
Ingredients like ginger, turmeric, garlic, and lemon have anti-inflammatory and immune-boosting properties that support recovery.
Can I use rotisserie chicken?
Yes, just add it in after the rice has cooked to warm through.
Can I use cooked rice instead of raw?
Yes—add it toward the end of cooking and simmer just until heated through.
Is this soup gluten-free?
Yes, it contains no gluten as long as your broth is certified gluten-free.
Can I make it vegetarian?
Replace chicken with chickpeas or lentils and use vegetable broth instead of chicken broth.
Can I add noodles instead of rice?
Absolutely—just substitute rice with your favorite small pasta and adjust cook time accordingly.
How do I prevent the rice from getting mushy?
Use long-grain rice and avoid overcooking. Or cook the rice separately and add just before serving.
Can I use frozen vegetables?
Yes, frozen carrots, peas, or mixed vegetables work well and save time.
How long does this soup keep?
Up to 4 days in the fridge and 3 months in the freezer if stored properly.
What herbs go best in this soup?
Fresh parsley, dill, thyme, or even a sprinkle of rosemary pair beautifully with the light, healing flavors.
Conclusion
Healing Chicken and Rice Soup is the perfect blend of comfort and nourishment. Whether you’re feeling under the weather or simply need a warm, satisfying meal, this simple yet powerful soup delivers. With its bright citrus finish and cozy depth, it’s a must-have recipe for every home cook’s collection.
PrintHealing Chicken and Rice Soup
This nourishing soup is the ultimate comfort food — made with tender chicken thighs, warming garlic, ginger, turmeric, and fluffy jasmine rice. It’s soothing, flavorful, and perfect for when you’re under the weather or just need something cozy and wholesome.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-inspired
Ingredients
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2 tablespoons olive oil
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3 cloves garlic, thinly sliced
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2-inch piece fresh ginger, peeled and sliced or grated
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1 shallot, thinly sliced
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1 ½ lbs boneless, skinless chicken thighs
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1 ½ teaspoons salt, divided
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1 teaspoon ground turmeric
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1 cup jasmine rice
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6–8 cups chicken broth (adjust to desired consistency)
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3–4 cups fresh baby spinach
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Juice of 4 limes (about ¼ cup)
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Splash of soy sauce or fish sauce (optional)
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Fresh herbs for garnish: cilantro, mint, or basil
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Chopped peanuts for topping (optional)
Instructions
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Sauté aromatics:
In a large pot, heat olive oil over medium heat. Add garlic, ginger, and shallot. Sauté for 3–5 minutes until fragrant and softened. -
Cook the chicken:
Add chicken thighs to the pot. Sprinkle with 1 teaspoon salt and turmeric. Sear both sides for a few minutes until lightly browned. If needed, add a splash of water to prevent sticking. Cover and cook until fully cooked through (about 10–12 minutes). Remove and shred. -
Wilt spinach:
In the same pot, add spinach with remaining ½ teaspoon salt. Sauté until wilted. Remove and set aside. -
Cook the rice:
Add rice to the pot and stir to coat with any remaining oil and spices. Add broth and bring to a simmer. Cook for 15–20 minutes, until rice is tender. -
Combine and season:
Return shredded chicken and wilted spinach to the pot. Stir in lime juice. Add a splash of soy sauce or fish sauce if using. Taste and adjust seasoning. -
Serve:
Ladle into bowls and top with fresh herbs and chopped peanuts. Add more lime juice or chili flakes if desired.
Notes
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The rice will continue to soak up broth as it sits. Add more broth when reheating for a soupier texture.
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For added nutrition, you can toss in grated carrot, zucchini, or mushrooms.
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This soup stores well in the fridge for up to 3 days and freezes well without the rice (add fresh rice when reheating).