Soothing Ginger Chicken and Rice Soup for Stomach Relief
Ginger Chicken
A gentle, hydrating ginger chicken and rice soup to soothe an upset stomach.
Nutrition (per serving)
This is the kind of soup I reach for when my stomach needs a little kindness: light, warming, and easy to digest. Gentle ginger and plain rice calm inflammation, tender chicken adds protein without heaviness, and a touch of lemon brightens the bowl into something comforting and nourishing.
It’s quick to make, forgiving, and ideal for batch cooking — perfect for when you want something simple that still tastes like care. I love serving it with extra parsley and lemon so each person can adjust the brightness, and you can strain it for an even gentler option if needed.
Ingredients
- Low-sodium chicken broth:6 cups
- Water:1 cup
- Uncooked long-grain white rice:1/2 cup
- Boneless skinless chicken breast:8 oz
- Fresh ginger, peeled and grated:1 tbsp
- Carrot, peeled and diced:1/2 cup
- Celery, diced:1/4 cup
- Olive oil:1 tbsp
- Ground turmeric:1/2 tsp
- Sea salt:1 tsp
- Black pepper (optional):1/4 tsp
- Fresh lemon juice:1 tbsp
- Fresh parsley, chopped:2 tbsp
Instructions
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Heat olive oil in a medium pot over medium heat. Add grated ginger and stir for 30 seconds until fragrant, being careful not to brown it.
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Add diced carrot and celery and cook gently for 2–3 minutes to soften.
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Pour in chicken broth and water, then stir in rice and turmeric. Bring to a gentle simmer.
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Season the chicken breast lightly with salt and place it into the simmering broth. Cover and simmer for 15–18 minutes, until rice is tender and chicken is cooked through.
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Remove the chicken to a cutting board, shred it with two forks, then return the shredded chicken to the pot. Taste and adjust salt; add black pepper only if tolerated.
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Stir in lemon juice and chopped parsley, simmer 1 minute more, then ladle into bowls and serve warm. For a very gentle version, strain solids and serve the clear broth with a little shredded chicken.
Tips & Notes
- For extra soothing power, simmer a few extra slices of ginger with the broth and remove before serving.
- If the stomach is very sensitive, strain the soup and serve the warm broth with a small amount of shredded chicken.
- Leftovers keep well in the fridge for 3 days and reheat gently on the stovetop; add a splash of water if it thickens.
