Heat the oil by heating 2 tablespoons of olive oil in a large pot over medium heat for about 2 minutes.

Sauté the onion by adding one diced onion and sautéing for approximately 5 minutes until translucent.

Introduce the aromatics by stirring in 3 cloves of minced garlic, 2 tablespoons of grated ginger, 1 teaspoon of ground turmeric, and a pinch of red pepper flakes. Cook for 1 minute.

Add the broth by pouring in 6 cups of chicken broth and bring to a gentle simmer for about 5 minutes.

Combine chicken and rice by adding 2 cups of shredded cooked chicken and 1 cup of cooked rice, then simmer for another 10 minutes.

Finalize the flavor by stirring in the juice of one lemon and seasoning with salt and pepper to taste.

Serve and garnish by ladling the soup into bowls and garnishing with freshly chopped parsley.