Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers, about 2 minutes. Add the diced onion and cook for approximately 5 minutes, stirring frequently, until the onion becomes translucent and fragrant.

Stir in 3 minced garlic cloves, 2 tablespoons of grated ginger, 1 teaspoon of ground turmeric, and a pinch of red pepper flakes. Cook for about 1 minute, allowing the spices to bloom and release their aromatic qualities.

Carefully pour in 6 cups of chicken broth and bring the mixture to a gentle simmer over medium heat, which should take approximately 5 minutes.

Once simmering, incorporate 2 cups of cooked shredded chicken and 1 cup of cooked rice into the pot. Stir everything together and let it simmer for about 10 minutes.

Remove the pot from heat and stir in the juice of 1 lemon, along with salt and pepper to taste.

Ladle your warm soup into bowls and garnish with freshly chopped parsley.