Emily English, a nutritionist and cookbook author, has shared her recipe for ‘heal me’ chicken soup that promises to warm and comfort you during this gloomy season.
If you’re feeling under the weather at the moment, the shifting temperatures could be the culprit. As the colder months set in, we tend to spend more time indoors with reduced ventilation, which can leave us feeling poorly.
Even a mild cold can leave you feeling sluggish and tired, which is far from ideal when life gets busy. But the right foods can help fight inflammation and ease those painful sore throats.
A nutritionist has now revealed her recipe for ‘heal me’ chicken soup that promises to warm and comfort during these dreary months, reports the Express.
Emily English, a nutritionist and cookbook author with more than 860k followers on TikTok, regularly shares her wholesome recipes online.
Specialising in gut-friendly, nourishing ingredients, she’s built up a dedicated following with thousands tuning in to watch her delicious recipe tutorials.
One recent recipe has beenvery popular with viewers, and it’s perfect timing if you’re starting to feel a cold coming on.
In the caption, she wrote: “There is nothing more healing than a really good chicken soup and this gorgeously creamy (but no cream) chicken soup 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.”
Here’s everything you’ll need to whip up this ‘heal me’ soup.
Chicken soup recipe
Ingredients
- Two carrots, diced
- 200g diced butternut squash
- Two sticks of celery, diced
- One large onion, finely chopped
- A handful of chestnut mushrooms, sliced
- One tsp ginger paste
- Two garlic cloves, minced
- Two chicken stock cubes dissolved into 2.5L boiling water
- One small sprig of rosemary
- 150g brown rice
- One lemon (zest and juice)
- Two eggs
- 320–400g cooked, roasted chicken, shredded
- One tbsp each chopped dill and parsley
Method
Start by heating a tablespoon of olive oil in a large pot over medium heat. Add the onion, carrots, butternut and celery with a pinch of salt and sauté for five minutes.
Then add the mushrooms and cook until they’re soft.
Next, stir in the ginger, garlic, rosemary and rice, cooking for two minutes until it’s fragrant. Pour in two litres of hot stock and bring it to a simmer.
Let it cook for 20 minutes with a lid on, stirring occasionally, and top up with the leftover stock whenever necessary. Stir in the shredded chicken and lemon zest and let it simmer for five minutes or until the rice is cooked, then remove the rosemary and turn the heat down to low.
In a separate bowl, whisk the eggs with the lemon juice, then slowly whisk in a ladle or two of hot broth to temper the eggs so they don’t scramble.
Gradually stir this mixture back into the pot, stirring constantly until the soup turns silky. Turn off the heat, season with salt and plenty of black pepper, fold through the dill and parsley, and serve while it’s hot.