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.
0 In a heavy pot, warm the olive oil over medium-low heat.
1 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.
2 Sprinkle with salt. Pour in the chicken broth and drop in the rosemary.
3 Bring to a gentle boil, then reduce to low and simmer 10–15 minutes to let the flavors cozy up.
4 Stir in the cooked chicken and rice. Warm through for 5 more minutes.
5 Taste, adjust salt, and serve warm with a squeeze of fresh lemon if you tolerate acidity well.
