Golden Chicken Soup with Turmeric and Ginger

By Diana Layton · 2026-10-16

This golden chicken soup is a nourishing combination of protein-rich chicken, fibre-filled vegetables, wholegrain brown rice and warming spices. A comforting, balanced meal that's as wholesome as it is delicious.

Ingredients

• 2 tbsp extra virgin olive oil
• 4 chicken thighs (preferably boneless and skinless)
• 1 large onion, diced
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 bell pepper, diced
• 1 medium tomato, chopped
• ⅓ cup frozen peas (approximately 50g)
• ⅓ cup uncooked brown rice (approximately 65g), rinsed
• 2 garlic cloves, crushed
• 1 tbsp freshly grated ginger
• 1 tsp ground turmeric
• 1½ cups chicken broth (approximately 360ml)
• 5 cups water (approximately 1.2 litres), plus extra if needed
• Small bunch of fresh parsley, chopped
• Salt and freshly ground black pepper, to taste

Method

1. Brown the chicken: Heat 1 tbsp olive oil in a large saucepan or Dutch oven over medium-high heat. Add the chicken thighs and brown for 2–3 minutes on each side until lightly golden. Remove and set aside.
2. Sauté the vegetables: Add the remaining tablespoon of olive oil to the same pan. Add the diced onion, carrot, celery, bell pepper and tomato. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add the aromatics: Stir in the crushed garlic, grated ginger and turmeric. Cook for another minute until fragrant.
4. Add the rice and liquid: Pour in the chicken broth and water, then add the rinsed brown rice. Stir everything together and return the chicken thighs to the pan.
5. Simmer: Cover with a lid, bring to a gentle simmer and cook for approximately 35–40 minutes, or until the brown rice is tender and the chicken is fully cooked. Add more water if you prefer a thinner soup.
6. Shred the chicken: Remove the cooked chicken thighs and shred the meat using two forks. Return the shredded chicken to the soup.
7. Add the peas: Stir in the frozen peas and simmer for another 2–3 minutes until heated through. Season generously with salt and freshly ground black pepper.
8. Finish and serve: Remove from the heat, stir through the freshly chopped parsley and ladle into bowls. Serve warm and enjoy!