Brown Rice and Chicken Soup with Ginger and Turmeric
This Brown Rice and Chicken Soup with Ginger and Turmeric is a comforting and healthy meal that is perfect for cold days. It's a gluten-free dish, making it suitable for those with gluten intolerances. This recipe is high in protein and fiber, thanks to the chicken and brown rice. Ginger and turmeric add a delicious flavor and provide anti-inflammatory benefits. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
177 kcal
Protein
13 g
Carbs
19 g
Fat
5 g
Fiber
2 g
Ingredients
Brown Rice (Raw)
2 tbsp (30g)
Chopped Onion
0.5 small cup (50g)
Clove Garlic, Chopped
2 clove (6g)
Chopped Carrot
0.5 small cup (50g)
Plain Water
2 medium cup (500g)
Turmeric powder
0.5 tsp (2.5g)
Cumin Powder
1 tsp (2g)
Common Salt
0.5 tsp (2g)
Black Pepper
0.5 tsp (1g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Chicken, poultry, breast, skinless
100 gms (100g)
Celery Stalk (chopped)
2 tbsp (30g)
Instructions
Preparation
Rinse the brown rice and soak it in water for 30 minutes.
Wash and cut the chicken breast into small pieces.
Cooking Steps
In a soup pot, heat 1 tablespoon of oil over medium heat.
Add onion and garlic and sauté for 2-3 minutes until they turn translucent.
Add chopped celery and carrot and sauté for another 5-7 minutes.
Add the chicken pieces and cook for 5-10 minutes until they turn white.
Add the soaked brown rice, turmeric powder, cumin powder, salt, and pepper. Mix well.
Add 2 cups of water and bring the soup to a boil.
Lower the heat and let the soup simmer for 20-25 minutes until the rice and chicken are cooked.
Adjust the seasoning as per your taste.
Garnish with fresh coriander leaves and serve hot.