Beat the cold fast: Chicken soup will recharge your strength

Dietitian shares soup recipe

The dietitian shared her favorite recipe for a "heal-me chicken soup." Although it contains only 400 calories per serving, Emily assures that it is packed with vitamins C and A, thanks to the large amount of vegetables and herbs.

"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," she said.

This soup not only warms you but also actively supports the immune system. It makes about four servings.

Ingredients:

• Chicken bouillon cubes – 2 pcs (dissolve in 2.5 liters of boiling water)
• Small sprig of rosemary – 1 pc
• Brown rice – 150 g
• Lemon – 1 pc (zest and juice)
• Eggs – 2 pcs
• Cooked roasted chicken – 320–400 g (shredded)
• Finely chopped dill – 1 tbsp
• Finely chopped parsley – 1 tbsp
• Carrots – 2 pcs
• Diced pumpkin (butternut) – 200 g
• Celery stalks – 2 pcs
• Large onion – 1 pc (finely chopped)
• Chestnut mushrooms – a handful (sliced)
• Ginger paste – 1 tsp
• Garlic – 2 cloves (minced)
• Olive oil – 1 tbsp

Step-by-step recipe:

In a large pot or deep skillet, heat one tablespoon of olive oil over medium heat. Add the finely chopped onion, carrots, pumpkin, and celery. Lightly season with salt and cook, stirring gently, for about five minutes until the vegetables start to soften. Then add the sliced mushrooms.

Once the mushrooms soften, add the rosemary sprig, minced garlic, ginger paste, and brown rice. Continue cooking for a few more minutes, stirring constantly.

Pour in two liters of hot chicken broth (made from the cubes) and bring the mixture to a gentle boil.

Simmer covered for 20 minutes, stirring occasionally. Add reserved broth if needed to keep the soup from becoming too thick.

Stir in the shredded chicken and lemon zest. Simmer for another five minutes or until the rice is fully cooked. Remove the rosemary sprig and reduce the heat to low.

In a separate bowl, whisk the eggs with lemon juice. Then, slowly, in a thin stream, and while continuously whisking, add a ladle or two of hot soup broth to temper the eggs (this prevents them from curdling). Gradually pour this mixture back into the pot, stirring constantly, until the soup becomes silky and slightly thickened.

At this stage, Emily recommends turning off the heat, adding salt and pepper to taste, and adding fresh parsley and dill just before serving the hot soup.

This material is for informational purposes only and should not be used for medical diagnosis or self-treatment. Our goal is to provide readers with accurate information about symptoms, causes, and methods of detecting diseases. RBС-Ukraine is not responsible for any diagnoses that readers may make based on materials from the resource. We do not recommend self-treatment and advise consulting a doctor in case of any health concerns.