Chicken and Rice Soup With Ginger and Turmeric Recipe (2024)

To Mary Paschall, re: your comment about too much fat from the poached chicken. I would go about this recipe differently. I would poach the chicken by itself, the day before. I would strain the broth and leave it in the fridge overnight. (I'd probably cook it for longer than 20 minutes as well.) The next day, the fat will have congealed on top, it will be solid and much easier to remove.

My whole family loved this (incl my 7 year old, who is picky about veggies but not about strong flavors). Added more garlic. Made sure to saute the initial spices well (I also added more of each spice, plus some crushed red pepper flakes), and to salt adequately. I used 2qt bone broth (store-bought, no salt added - the richness really added to the flavor of the soup) + 1qt water, and rotisserie chicken (removed skin, shredded, and added after rice cooked). Simmered at least 45 min total. Yum!

I don't agree with the idea that previously roasted chicken makes a more flavorful broth. If you have a left over carcass, by all means, use it. But a truly mouth some broth is made by simmering fresh meat, bones and skin. Glad to see this done in this recipe.Also, poached meats can be very flavorful, picking up an astounding amount of depth from the poaching liquids. I'm always amazed by this.

Delicious! I added a few drops of Gochujang chile sauce....just what my husband & I needed for our colds!

Made it last night with rotisserie chicken and added extra garlic and ginger and reduced the amount of chicken broth. I also added gochujang sauce and lime juice at the end. My family loved it, I thought it was just OK.

First time ever, after several years of online recipe sharing groups, to write a note.I love everything about cooking and eating and sharing with friends. To summarize my experience with this recipe: Heaven. Exotic flavors from available ingredients. Healthy. My only adjustment was to use jalapeños peppers because of availability. The ginger, scallions, and cilantro are the ultimate flourish at the end. I think this knocked out my head cold. Wow!

Made with rotisserie chicken for an easier weeknight meal. Squeezed lemon juice in to finish.

Altered the recipe for a richer taste and it came out pretty tasty!-1 tablespoon of oil to sautee onion, coriander, turmeric, and ginger. Add chicken broth a couple of minutes later to make a paste-like sauce.-Added the rest of the 32 oz. chicken broth. Simmer on low heat for 8 minutes. I cut the broth recommendation from 3qts to 32 oz. I think this is what made it more flavorful.-Added grilled chicken and rice cooked from the night before. (helps with reducing cook time) Add baby bok choy.

What a delicious and hearty soup; great for a rainy cold afternoon. I had some mushrooms and added them when I added the Bok Choy, giving the soup additional earthiness. Next time,I will add more ginger and red pepper flakes to increase the heat. This is a keeper.

This was absolutely delicious! Because I was out of some ingredients and no time to shop, I substituted leftover rotisserie chicken and its broth for the whole chicken. I tossed in Trader Joe's frozen organic white rice instead of uncooked rice, and substituted fresh baby spinach for the bok choy. And I threw in some sambal oelek. The upside of this was a delicious hot and spicy soup that took only 15 minutes to make. I'll try it as written next time, but I'll keep the sambal oelek in! So good!

This recipe is very similar to Chinese "Jouk", where 1 cup of long grain rice is simmered for 1 hour with chicken. ginger & 10 cups of water. The chicken is then shredded & added back to the pot, adding additional time until the rice is transferred into a sort of porridge, ...which is (like this recipe) absolutely delicious.

Haven’t made this yet, but I have found that a plain rotisserie or home-roasted chicken adds much more flavor to chicken soup than poached chicken. I remove the big chunks of meat and set aside for adding to the soup, then throw everything else in the crockpot overnight with water and seasonings to make the stock. If I roasted my own chicken, I add the defatted pan drippings. But I look forward to trying the tastes of turmeric and coriander — valuable for their antioxidants, too.

Agree it’s a bit bland as is. But a few small ingredients go a long way to near-perfection. I added one jalapeño to the fry at the beginning. Chopped, seeds included. Also, an extra tbsp of ginger. At the ends I added 2 cups chopped cabbage and the juice of 1 lemon and 1 lime. Delicious.

overall on the bland side, pplus way too much fat from the poached chicken. It's difficult to skim with all that rice in there. Needs more zing. I might try adding fish sauce and jalapeno.

We loved this! I would recommend poaching the chicken for a little bit longer. The flavor is a bit better that way. I also added a bit more ginger than recommended and definitely toast/cook the spices longer than the 5 minutes.

Would add more spices, ginger and garlic to the broth if making again. Also would add a chile during cooking and finish with lime and any fresh herbs on hand

SOOOO GOOD!! Halved the recipe for my little family (but kept the ginger and garlic amounts the same) and used chicken thighs which not only turned out great but reduced the cook time. A squeeze of lime to finish & serve made it perfect.

I made this in a slow cooker and LOVE it. Very nourishing, comforting, and pleasantly warm from the ginger. I cooked everything but the rice in the slow cooker- made the rice in my rice cooker, then added at the end. Lovely flavor and texture. Used bone-in chicken thighs and some breasts instead of a whole chicken. Love this recipe and making it again tomorrow!

Measure the ginger carefully. Turned out well when I followed the recipe exactly

This was easy and delicious! Used rotisserie chicken for saving time and added a jalapeño. 5 stars!

The ginger and turmeric were delicious additions. I ended up adding Dill and Red Chili Pepper to give it a bit more of a kick, as well.

After reading through suggestions, I doubled the spices, ginger and garlic, plus diced up half a Serrano (using the other half for garnish) and half a yellow onion to sautée with the green onions. At the end I added a few dashes of fish sauce and about three quarters of a lime. It was deeply flavored with just a slight kick, and was even better the next day. Looking forward to tinkering with heat levels/ingredients in the future.

3 broths with onion and spucesAdd one big chicken breast cooked in broth then shreddedThen add carrots peppers zucchini Last add spinach

Highly suggest eating this the next day. The consistently will be more like a porridge or congee, but allowing it to sit overnight lets the flavors to compound. We found it to be bland when we ate it immediately, amazing the next day.

Has anyone made this in a slow cooker?

I cooked this tonight, for the third time. My 13-year-old recognize asked if this was it, and was very glad to have again. I took a few servings to a friend facing a serious health challenge, and he too loved it. Despite mistakes in the initial steps, the final product became outstanding by adding garnishes of minced ginger, diced cilantro, and sliced scallions. Chilis would aesthetically elevate it. Next time!

I made this with two Cornish hens. It was delicious.

Very hearty and easy to make. Mostly got the flavor of turmeric and the gentle burn of the ginger and chilies I garnished with. Didn't wow me but did fill me up.

We absolutely love this recipe in my house. My husband requests it all the time. I typically include more ginger than the recipe calls for. I grind the ginger in my food processor and use slices of ginger and sauté all of it at the start. I also add fresh lime juice to the broth which balances out the turmeric nicely!

This was a total “eh”. Too much work for a somehow lacking soup. I tried adding lime, fish sauce and chili crisp and it was fine, but I won’t be making again.