Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and cook for about 5 minutes until it turns translucent. Stir in 2 minced garlic cloves, 1 tablespoon of freshly grated ginger, 1 teaspoon of ground turmeric, and ½ teaspoon of red pepper flakes. Cook for another minute, allowing the spices to release their fragrant aromas.

Pour in 6 cups of chicken broth and bring the mixture to a gentle simmer over medium-high heat. Watch for small bubbles forming on the surface—about 5 minutes should do it.

Add 2 cups of cooked shredded chicken and 1 cup of cooked white rice to the simmering broth. Stir well to combine the ingredients and allow the soup to simmer for an additional 10 minutes.

Remove the pot from heat and stir in the juice of 1 lemon for brightness. Season with salt and pepper to taste. Top with freshly chopped parsley before serving.