Golden Chicken and Rice Soup

As the chill of winter settles in or rainy days become more frequent, there's nothing quite like a warm bowl of soup to provide comfort and warmth. Soups have a unique ability to soothe the soul, and they often serve as a reminder of home and family gatherings. Among the myriad of soup options available, “Golden Chicken and Rice Soup” stands out as a nourishing and delicious choice, perfect for those seeking both comfort and health in a single dish.

Warm up your winter days with a bowl of Golden Chicken and Rice Soup, a nourishing blend of tender chicken, fluffy jasmine rice, and vibrant vegetables. Infused with the rich flavors of turmeric, cumin, and smoked paprika, this hearty soup is not just comforting but packed with health benefits. Perfect for cozy family gatherings or a quick weeknight meal, it’s easy to prepare and full of wholesome goodness that warms the soul. Discover the delightful recipe and savor every spoonful!

Print Recipe Pin Recipe

Ingredients

1 lb boneless, skinless chicken thighs (or breasts)

1 cup uncooked jasmine rice

4 cups chicken broth (preferably low sodium)

1 cup water

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium carrots, diced

1 stalk celery, diced

1 tsp ground turmeric (for a beautiful golden color)

1 tsp ground cumin

1/2 tsp smoked paprika

Salt and pepper, to taste

2 tbsp olive oil

1 cup frozen peas

1/4 cup fresh parsley, chopped (for garnish)

Juice of 1 lemon

Instructions

Prepare the Chicken: In a large pot, heat the olive oil over medium heat. Meanwhile, season the chicken thighs (or breasts) generously with salt and pepper. Place the seasoned chicken in the pot and sear until golden brown on both sides, which should take about 5-7 minutes. Once cooked, remove the chicken from the pot, set aside, and allow it to cool slightly. After cooling, chop the chicken into bite-sized pieces.

Sauté the Vegetables: In the same pot where you cooked the chicken, add the finely chopped onion, minced garlic, diced carrots, and diced celery. Sauté the vegetables over medium heat for about 5-6 minutes, stirring occasionally, until they are softened and fragrant.

Spice It Up: Add the ground turmeric, cumin, and smoked paprika to the sautéed vegetables. Stir well and cook for an additional minute, allowing the spices to release their aromatic flavors.

Add Broth and Rice: Gradually pour in the chicken broth and water, stirring to combine all ingredients. Bring the mixture to a gentle boil. Once boiling, add the uncooked jasmine rice to the pot. Reduce the heat to low and let it simmer for about 15 minutes, stirring occasionally to prevent sticking.

Incorporate Chicken and Peas: After the rice has cooked, return the chopped chicken to the pot along with the frozen peas. Cook for an additional 5 minutes or until the chicken is heated through and the peas are warmed.

Finish and Serve: Stir in the fresh lemon juice to brighten the flavors of the soup. Taste and adjust the seasoning with additional salt and pepper as desired. Serve the soup hot, garnished generously with freshly chopped parsley for a touch of freshness.

Prep Time, Total Time, Servings: 15 mins | 40 mins | Serves 4-6

Presentation Tips: For an attractive presentation, ladle the soup into deep bowls and sprinkle with a bit more chopped parsley. A lemon slice on the side of the bowl can also add a nice visual touch and provide extra flavor for those who like a zesty kick.