Golden Turmeric & Ginger Chicken Soup with Brown Rice, White Beans & Garden Vegetables

This PCOS-friendly chicken soup is loaded with anti-inflammatory ingredients like turmeric, ginger, and bone broth, making it a comforting and healing meal. With lean protein, fiber-rich veggies, and brown rice, it’s the perfect recipe to support hormone balance, gut health, and immunity—all in one nourishing bowl.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the brown rice Rinse the brown rice under cold water. Cook separately according to the package instructions, usually approximately 25–40 minutes depending on the variety. Drain any excess water and fluff with a fork. Cooking the rice separately prevents it from absorbing too much of the soup broth and becoming overly soft.

Step 2

Prepare the aromatic vegetable base Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot and celery. Sauté for approximately 4–5 minutes until the vegetables begin to soften. Add the minced garlic and stir for another 30 seconds until fragrant.

Step 3

Add the ginger, turmeric and herbs Stir in the grated ginger, turmeric, rosemary, thyme, salt and black pepper. Cook for approximately 1 minute, stirring continuously to prevent the spices from burning. The turmeric should give the vegetables a warm, golden-yellow colour, while the ginger adds a subtle peppery warmth.

Step 4

Simmer the chicken Pour in the chicken or bone broth and stir thoroughly. Add the chicken breasts and bring the soup to a gentle boil. Reduce the heat, partially cover and simmer for approximately 20–25 minutes, depending on the chicken's thickness. During the final 10 minutes, add the diced courgette. The chicken must reach an internal temperature of 74°C before shredding.

Step 5

Add the beans and peas Add the drained cannellini beans and frozen peas during the final 4–5 minutes of simmering. Stir gently so the beans retain their shape. The beans should become tender and creamy, while the peas remain bright green.

Step 6

Shred the chicken and finish the soup Remove the cooked chicken and shred using two forks. Return it to the pot with the baby spinach and allow the spinach to wilt for approximately 1–2 minutes. Stir in the lemon juice and parsley, then taste the broth and adjust the seasoning. Add a little more broth if you prefer a thinner consistency.

Step 7

Assemble your dinner bowls Divide the cooked brown rice between two deep bowls. Ladle the hot chicken soup over the rice, distributing the chicken, beans and vegetables evenly. Garnish with fresh parsley and freshly ground black pepper. Serve with a lemon wedge if desired.