Soothing Ginger Chicken and Rice Soup for Stomach Relief
Ginger Chicken
A gentle, hydrating ginger chicken and rice soup to soothe an upset stomach.
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.
Nutrition (per serving)
Directions
-
1
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.
-
2
Add diced carrot and celery and cook gently for 2–3 minutes to soften.
-
3
Pour in chicken broth and water, then stir in rice and turmeric. Bring to a gentle simmer.
-
4
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.
-
5
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.
-
6
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.
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
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.
