A Nutritionist's 'Heal Me' Chicken Soup

Name: A Nutritionist's 'Heal Me' Chicken Soup
Prep time: 8 min
Cook time: 45 min
Total time: 53 min
Yield: 4
Ingredients: 1 tbsp olive oil; 2 carrots; 200 g butternut squash; 2 sticks celery; 1 large onion; a handful chestnut mushrooms; 1 tsp ginger paste; 2 cloves garlic; 2 cubes dissolved in 2.5 L boiling water chicken stock cubes; 1 small sprig rosemary; 150 g brown rice; 1 lemon; 2 eggs; 320–400 g cooked roasted chicken; 1 tbsp dill; 1 tbsp parsley; a pinch, plus more to taste salt; plenty, to taste black pepper

Recipe by Emily English (@emthenutritionist) on Instagram · View original post

7.4/10 · PopularityBased on the original Instagram post’s likes and comments.

A nourishing, comforting chicken soup packed with vegetables, brown rice, lemon and eggs, finished with fresh dill and parsley. Serves 4, about 400 kcal and 34 g protein per serving.

Health score 8.6/10
53 min
Prep 8 min
Serves 4
Medium
469 kcal

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Ingredients

carrotsdiced2
butternut squashdiced200 g
celerydiced2 sticks
onionfinely chopped1 large
chestnut mushroomssliceda handful
ginger paste1 tsp
garlicminced2 cloves
chicken stock cubesdissolved in 2.5 L boiling water2 cubes dissolved in 2.5 L boiling water
rosemary1 small sprig
brown riceabout 40 g per person150 g
lemonzest and juice1
eggs2
cooked roasted chickenshredded320–400 g
dillchopped1 tbsp
parsleychopped1 tbsp

You probably have these

olive oil1 tbsp
salta pinch, plus more to taste
black pepperplenty, to taste

Method

Heat 1 tbsp olive oil in a large pot over medium heat.
Add the onion, carrots, butternut squash and celery with a pinch of salt and sauté for 5 minutes.
Add the mushrooms and cook until softened.
Stir in the ginger, garlic, rosemary and rice and cook for 1–2 minutes until fragrant.
Pour in 2 litres of the hot stock, reserving the remaining ~500 ml to top up, and bring to a simmer.
Cook for 20 minutes with a lid on, stirring occasionally and topping up with the reserved stock as needed to keep it soupy.
Stir in the shredded chicken and lemon zest and simmer for 5 minutes or until the rice is cooked.
Remove the rosemary and turn the heat to low.
In a bowl, whisk the eggs with the lemon juice.
Slowly whisk in a ladle or two of hot broth to temper the eggs.
Gradually stir this 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 hot.

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