Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced medium onion and sauté for about 5 minutes, or until the onion turns translucent and fragrant.

Stir in 3 minced garlic cloves, 1 tablespoon of grated fresh ginger, 1 tablespoon of ground turmeric, 1 teaspoon of ground cumin, and 1 teaspoon of ground coriander. Cook this fragrant spice mixture for about 1-2 minutes, until the spices become aromatic and slightly darker.

Pour in 6 cups of chicken broth while scraping the pot to deglaze any brown bits. Add 1.5 cups of shredded cooked chicken, 1 cup of jasmine rice, 1 cup of sliced carrots, and 1 cup of sliced celery to the pot. Stir to combine, and bring the mixture to a gentle boil over medium-high heat.

Once boiling, reduce the heat to low and cover the pot. Let your Lemon Ginger Turmeric Chicken and Rice Soup simmer for 20-25 minutes until the rice is tender and the vegetables are soft.

Uncover the pot and add the zest and juice of 1 lemon, seasoning with salt and pepper to taste. Stir well to incorporate the bright, zesty flavors that elevate your soup.

Ladle the soup into warm bowls and garnish with freshly chopped parsley or cilantro for a burst of color and freshness.