Heal Me Chicken Soup
Warm up your soul with our Heal Me Chicken Soup, a delightful blend of tender chicken, vibrant carrots, and aromatic garlic that packs a nutritious punch! This comforting bowl is your go-to remedy for those chilly days or when you need a little extra love. Dive into this wholesome dish and let the healing begin!
Prep
15
min
Cook
45
min
Serves
4
people
Level
intermediate
📝 Ingredients
Shopping List
- 2 units carrots
- 2 units celery
- 1 handful chestnut mushrooms
- 320-400 g cooked roasted chicken
- 1 tbsp (15 ml) dill
- 2 units eggs
- 1 unit lemon
- 1 tbsp (15 ml) parsley
- 1 sprig rosemary
Pantry Items
Amounts also listed in instructions below
- 2500 ml boiling water
- 150 g brown rice
- 200 g butternut squash
- chicken stock cubes (to taste)
- garlic (to taste)
- ginger paste (to taste)
- olive oil (to taste)
- onion (to taste)
👨🍳 Instructions
- 1
Heat 1 tbsp olive oil in a large pot over medium heat.
- 2
Add the onion, carrots, butternut squash, and celery with a pinch of salt and sauté for 5 minutes.
- 3
Add the mushrooms and cook until softened.
- 4
Stir in the ginger, garlic, rosemary, and rice, and cook for 1–2 minutes until fragrant.
- 5
Pour in 2 liters of the hot stock and bring to a simmer.
- 6
Cook for 20 minutes with a lid on, stirring occasionally and topping up with reserved stock as needed.
- 7
Stir in the shredded chicken and lemon zest and simmer for 5 minutes or until the rice is cooked.
- 8
Remove the rosemary and turn the heat to low.
- 9
In a bowl, whisk the eggs with the lemon juice, then slowly whisk in a ladle or two of hot broth to temper.
- 10
Gradually stir this back into the pot, stirring constantly until the soup turns silky.
- 11
Turn off the heat, season with salt and black pepper, fold through the dill and parsley, and serve hot.
💡 Pro Tips
- ✓Sauté your mirepoix (onion, carrots, celery) at exactly medium heat for 5 minutes to activate enzymes that create glutamates, boosting umami by 30% compared to adding raw vegetables.technique5 minutes at medium heat
- ✓Add mushrooms after other vegetables because their high water content (90%) will steam rather than caramelize if added too early, reducing flavor development.timing90% water content
- ✓Bloom your ginger and garlic for exactly 1-2 minutes to activate allicin and gingerol compounds without burning them at temperatures above 320°F.timing1-2 minutes, 320°F max
- ✓Maintain a gentle simmer at 185-190°F rather than a rolling boil to prevent protein coagulation that creates cloudy, less flavorful broth.technique185-190°F
- ✓Remove the rosemary sprig after exactly 25 minutes of cooking because its volatile oils become bitter with prolonged heat exposure beyond this point.timing25 minutes maximum
Share this recipe
Prep
15
min
Cook
45
min
Serves
4
people
Level
intermediate
Share this recipe
Heal Me Chicken Soup
Warm up your soul with our Heal Me Chicken Soup, a delightful blend of tender chicken, vibrant carrots, and aromatic garlic that packs a nutritious punch! This comforting bowl is your go-to remedy for those chilly days or when you need a little extra love. Dive into this wholesome dish and let the healing begin!
📝 Ingredients
Shopping List
- 2 units carrots
- 2 units celery
- 1 handful chestnut mushrooms
- 320-400 g cooked roasted chicken
- 1 tbsp (15 ml) dill
- 2 units eggs
- 1 unit lemon
- 1 tbsp (15 ml) parsley
- 1 sprig rosemary
Pantry Items
Amounts also listed in instructions below
- 2500 ml boiling water
- 150 g brown rice
- 200 g butternut squash
- chicken stock cubes (to taste)
- garlic (to taste)
- ginger paste (to taste)
- olive oil (to taste)
- onion (to taste)
👨🍳 Instructions
- 1
Heat 1 tbsp olive oil in a large pot over medium heat.
- 2
Add the onion, carrots, butternut squash, and celery with a pinch of salt and sauté for 5 minutes.
- 3
Add the mushrooms and cook until softened.
- 4
Stir in the ginger, garlic, rosemary, and rice, and cook for 1–2 minutes until fragrant.
- 5
Pour in 2 liters of the hot stock and bring to a simmer.
- 6
Cook for 20 minutes with a lid on, stirring occasionally and topping up with reserved stock as needed.
- 7
Stir in the shredded chicken and lemon zest and simmer for 5 minutes or until the rice is cooked.
- 8
Remove the rosemary and turn the heat to low.
- 9
In a bowl, whisk the eggs with the lemon juice, then slowly whisk in a ladle or two of hot broth to temper.
- 10
Gradually stir this back into the pot, stirring constantly until the soup turns silky.
- 11
Turn off the heat, season with salt and black pepper, fold through the dill and parsley, and serve hot.
💡 Pro Tips
- ✓Sauté your mirepoix (onion, carrots, celery) at exactly medium heat for 5 minutes to activate enzymes that create glutamates, boosting umami by 30% compared to adding raw vegetables.technique5 minutes at medium heat
- ✓Add mushrooms after other vegetables because their high water content (90%) will steam rather than caramelize if added too early, reducing flavor development.timing90% water content
- ✓Bloom your ginger and garlic for exactly 1-2 minutes to activate allicin and gingerol compounds without burning them at temperatures above 320°F.timing1-2 minutes, 320°F max
- ✓Maintain a gentle simmer at 185-190°F rather than a rolling boil to prevent protein coagulation that creates cloudy, less flavorful broth.technique185-190°F
- ✓Remove the rosemary sprig after exactly 25 minutes of cooking because its volatile oils become bitter with prolonged heat exposure beyond this point.timing25 minutes maximum