Ginger Chicken and Rice Soup

A light, nourishing chicken and rice soup recipe with rosemary, fresh ginger ,and lemon. Gentle on the stomach, cozy on the soul, and ready in no time — a chemo-friendly bowl of comfort that tastes delicious.

Course Soup

Cuisine American - Southern

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 276kcal

Author Marye Audet-White

Ingredients

1 tablespoon olive oil
½ cup onion finely chopped
1 clove garlic minced (or skip if it bothers the stomach)
2 carrots chopped
1 celery stalk chopped
Zest of 1 lemon
1 tablespoon fresh grated ginger or ½ teaspoon powdered ginger if fresh is too sharp
½ teaspoon kosher salt adjust to taste
4 cups low-sodium chicken broth
1 small sprig rosemary or ¼ teaspoon dried
2 cups cooked diced chicken breast or thighs (poached or rotisserie)
2 cups cooked rice white is best for soothing nauseated stomachs

Instructions

In a heavy pot, warm the olive oil over medium-low heat.
Add onion, garlic, carrots, celery, lemon zest, and ginger. Cook gently for about 5–7 minutes, stirring now and then, until everything softens and smells bright.
Sprinkle with salt. Pour in the chicken broth and drop in the rosemary.
Bring to a gentle boil, then reduce to low and simmer 10–15 minutes to let the flavors cozy up.
Stir in the cooked chicken and rice. Warm through for 5 more minutes.
Taste, adjust salt, and serve warm with a squeeze of fresh lemon if you tolerate acidity well.

Notes

Storage:

It's best to store the rice separately from the soup and add it when you warm the soup up. That way the rice doesn't soak up all the broth. Cover and refrigerate for up to 4 days. You can freeze it for up to 3 months.

Tips:

Beware of salted chicken stock or oversalting the food. Chemo can make salty foods taste metalic or give off-flavors.

Nutrition