Nutritionist Emily English said her recipe is brimming with nutrients despite being just 400kcal per portion
It’s that time of year again – sniffles, coughs, and colds are sweeping through Brits as chillier days settle across the UK. So, if you’re in need of a boost, look no further. A nutritionist has the ideal recipe that’s ‘packed with vitamins’.
Emily English, 30, took to Instagram to share her go-to ‘heal me chicken soup’. While only 400 kcal, Emily insisted that her dish is brimming with vitamin C and A, thanks to a wealth of vegetables and herbs.
She said: “There is nothing more healing than a really good chicken soup, and this will pick you up, give you everything you need to nourish your body and leave you feeling warm and comforted.
“When you’re run down, post-travel, or edging into cold season, this is the pot to make. Packed with vitamins A & C and antioxidants from plenty of veg and herbs, easy to digest.”
If you’re keen to dive into Emily’s recipe, she suggests getting hold of the following ingredients. For four portions, includes:
- Two carrots
- Diced 200g diced butternut squash
- Two sticks of celery
- One large diced onion, finely chopped
- A handful of chestnut mushrooms, sliced
- One teaspoon of ginger paste
- Two garlic cloves, minced
- Two chicken stock cubes dissolved into 2.5L boiling water
- One small sprig of rosemary
- Brown rice 150g
- One lemon (zest and juice)
- Two eggs
- Cooked roasted chicken, 320–400g
- Shredded one tablespoon each of chopped dill and parsley
To begin, heat a tablespoon of olive oil in a large pot over medium heat before adding the onions, carrots, butternut squash, and celery. Lightly season with a pinch of salt and sauté for about five minutes. Then, add the mushrooms to the mix.
Once the mushrooms have softened, stir in the rosemary, garlic, ginger, and rice. Cook for another few minutes before adding two litres of hot stock and bringing it to a simmer.
Emily’s tutorial continued: “Cook for 20 minutes with a lid on, stirring occasionally, topping up with reserved stock as needed to keep it soupy. Stir in the shredded chicken and lemon zest and simmer for five minutes or until the rice is cooked, then remove the rosemary and turn the heat to low.
“In a bowl, whisk the eggs with the lemon juice, then slowly whisk in a ladle or two of hot broth to temper. Gradually stir this back into the pot, stirring constantly until the soup turns silky.”
At this point, Emily explained that you can turn off the heat and season with salt and pepper to taste. Parsley and dill should also be added last before the soup is served hot.
Since posting the tutorial this week, Emily has received numerous comments from fans eager to try out the recipe themselves. One person wrote: “Oh my goodness, this looks SO delish,” as another wrote: “Saved for winter.”
Meanwhile, someone else said: “Cold-season comfort in a bowl. We’re saving this for our next recovery day.”
If you’d like to learn more about Emily’s recipes, visit her Instagram page here. The nutritionist has also published a recipe book called ‘So Good’, which is available here.