Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.

Sprinkle in the ground turmeric and cumin, stirring well to coat the onions and garlic. Allow the spices to toast for a minute to enhance their flavors.

Pour in the chicken broth and bring the mixture to a gentle simmer. Add the diced carrots and celery, then let the soup cook for about 10-15 minutes until the vegetables are tender.

Stir in the cooked chicken and rice, allowing them to heat through for another 5 minutes. If you prefer a thicker soup, you can add more rice or simmer for longer to allow the rice to break down slightly and thicken the broth.

Season the soup with salt and pepper according to your preferences. Remember, the broth already contains salt, so be sure to taste before adding additional salt.

Ladle the soup into bowls and garnish with fresh cilantro or parsley for a burst of freshness and color. Serve hot and savor the comforting flavors with each spoonful.