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When the temperature drops or when you're feeling under the weather, comfort food often becomes a cherished companion. A warm bowl of soup can provide not just physical warmth but also emotional solace, making it a go-to choice for many. Among the array of comforting dishes, Golden Turmeric Chicken Rice Soup stands out as a nourishing option that beautifully melds flavor, health benefits, and warmth. This vibrant soup is not only a feast for the senses but also a powerhouse of nutrition, thanks to its carefully selected ingredients.

Golden Turmeric Chicken Rice Soup

Warm up with a bowl of Golden Turmeric Chicken Rice Soup, perfect for chilly evenings or when you're feeling under the weather. This nourishing dish features tender chicken thighs, aromatic spices, and wholesome veggies, all simmered in creamy coconut milk for a comforting flavor. Infused with health benefits from turmeric, ginger, and garlic, it's a delicious way to boost your immune system and embrace cozy moments. Enjoy this vibrant soup any time of year!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

1 cup jasmine rice, rinsed

8 cups low-sodium chicken broth

1 can (13.5 oz) coconut milk

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

2 large carrots, diced

2 stalks celery, diced

1 tablespoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon black pepper

1 tablespoon olive oil

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon fresh lemon juice

2 cups fresh spinach (or kale)

Fresh cilantro, for garnish

Salt, to taste

Instructions
 

Prepare the Chicken: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

    Cook the Chicken: Add the chicken thighs to the pot and season with salt, black pepper, turmeric, cumin, and coriander. Brown the chicken on each side for about 3-4 minutes.

      Add Vegetables and Rice: Once the chicken is browned, add the diced carrots and celery to the pot. Stir everything together, then add the rinsed jasmine rice, chicken broth, and coconut milk. Bring to a boil.

        Simmer: Reduce the heat to low and cover the pot. Let it simmer for 20-25 minutes, or until the chicken is cooked through (the internal temperature should reach at least 165°F/75°C) and the rice is tender.

          Shred the Chicken: Once cooked, remove the chicken thighs from the pot. Shred the chicken with two forks and return it to the soup.

            Add Spinach and Flavor: Stir in the fresh spinach and soy sauce (or tamari). Allow the soup to simmer for another 5 minutes until the spinach has wilted. Finish with a squeeze of fresh lemon juice for brightness.

              Serve: Garnish each bowl with fresh cilantro. Serve hot and enjoy this comforting and nourishing bowl of golden goodness!

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings