Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
Stir in the grated ginger, turmeric, and black pepper. Cook for 1 minute until fragrant.
Pour in the chicken broth and bring the mixture to a boil.
Add the uncooked rice and the browned chicken back to the pot. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the rice is tender and the chicken is cooked through.
Remove the pot from the heat. Stir in the fresh lemon juice.
Taste the soup and add salt as needed.
Ladle the soup into bowls and garnish each serving with fresh chopped parsley.
Notes
For a gluten-free option, confirm your chicken broth is certified gluten-free.
If you prefer shredded chicken, cook the chicken whole in the broth until done, then remove and shred before returning it to the soup.
You can add a pinch of red pepper flakes during step 4 for a little heat.