Carrot Ginger Turmeric Soup with Chicken and Rice

This comforting Carrot Ginger Turmeric Soup with Chicken and Rice is rich and hearty enough for dinner but easy to whip up in minutes.

(28 votes, average: 3.25 out of 5)

Carrot Ginger Turmeric Soup with Chicken and Rice

Cooking time
PREP TIME 15 mins
Cooking time
COOK TIME 25 mins
Ready in
TOTAL TIME 40 mins


  • 1 bag Success® White Rice
  • 2 tbsp butter
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 lb carrots, chopped (about 4 cups)
  • 4 tsp minced fresh ginger
  • 4 tsp ground turmeric
  • 1/2 tsp salt
  • 4 cups chicken broth
  • 1 can (15 oz) lentils, drained and rinsed
  • 1 cup shredded, cooked chicken
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 1/2 cup plain Greek yogurt
  • 2 tbsp finely chopped fresh chives


Creamy Comfort

Nothing quite hits the spot like a warm, delicious soup on chilly autumn days. This Carrot Ginger Turmeric Soup with Chicken and Rice is the perfect, fall flavor-inspired recipe to warm you up when temperatures drop. Made with Success® White rice, which cooks to fluffy perfection in minutes, and an array of other flavorful ingredients, such as fresh ginger root, turmeric and honey, this soup makes a delicious meal. Creamy, thanks to the addition of Greek yogurt, it’s loaded with chicken, lentils and veggies so it’s hearty enough to keep you full and satisfied for hours.

But if you’re looking for a meat-free dish, take a look at our delicious Vegetarian Mushroom Meatloaf.

More Fall Flavors

Do you just love fall flavors? You’re not the only one! There’s just something so comforting about all things autumn, like a good pumpkin spice dessert or drink, or dishes made with turkey instead of chicken. Enjoy your favorite, fall-inspired ingredients all season long with delicious recipes made simple with Success® Rice. Some of our favorites include our Sweet Potato Walnut Risotto and our Turkey, Chickpea & Rice Tajine. Keep the fall theme going with our tasty and indulgent Pecan Praline Pumpkin Rice Pudding for dessert!

  • This rich and creamy soup is as tasty as it is vibrant! It’s also the perfect addition to your next fall-inspired dinner party.

    Step 1

  • Prepare rice according to package directions.

    Step 2

  • Meanwhile, melt butter in a medium saucepan set over medium heat. Cook onion and garlic for 5 to 6 minutes, or until tender. Stir in carrots, ginger, turmeric and salt and cook for 3 to 5 minutes, or until carrots are slightly softened.

    Step 3

  • Stir in broth and bring to a boil. Reduce heat to medium-low and cook for 10 to 12 minutes, or until carrots are very tender. Purée soup with a hand blender or in a stand blender until smooth.

    Step 4

  • Return soup to saucepan and bring to a simmer. Stir in rice, lentils, chicken, honey and lime juice. Cook for 2 to 3 minutes, or until heated through.

    Step 5

  • Ladle soup into serving bowls. Garnish each serving with a dollop of yogurt and chives.

    Recipe Tips

    To make this dish vegetarian, start by replacing the chicken broth with vegetable broth. Then, omit the chicken and use double the amount of lentils.

    For a kid-friendly dish, purée the lentils in the soup so that picky eaters can’t fish them out. Suit your child’s taste preferences by omitting the yogurt and chives, if need be.

    For a spicier take on this dish, heat 4 teaspoons of canola oil in a medium saucepan over medium heat. Add in 1 teaspoon of cumin seeds, 1/2 teaspoon of mustard seeds and 1/4 teaspoon of chili flakes and toast until seeds start to pop. Add these to the soup after puréeing.