There is nothing better to nurse you back to health than this soup. It is full of immune-boosting herbs and spices and easy to digest veggies. By adding in the whole chicken or bone-in chicken, it results in a flavourful nutrient-rich broth that is healing to the gut and body.
This soup is so tasty that you will enjoy it even if you are feeling 100%. It is encouraged to eat soup for at least 1 full day to give your digestive system a break. There are no tough fibres or hard to digest ingredients in this soup which makes it so nourishing for the body.
I love the hint of cinnamon in the broth that mixes with the herbs. The ginger slices add a nice anti-inflammatory kick to it as well. As a bonus, you get a nice dose of natural antimicrobials from the thyme, oregano, clove and garlic. I chose white rice since it is the most digestible rice when you need to take it easy. Feel free to sub it for different varieties of rice.
Don’t forget to give it a little squeeze of lemon on your bowl before you eat it, it adds a nice final touch.
2 large bone in chicken breasts or a whole chicken
5 – 6 large organic carrots
6 ribs of organic celery
1 small yellow onion, peeled and cut in half
2 bay leaves
5 sprigs of thyme
1/2 tbsp of dried oregano
1/4 of a cinnamon stick
2 whole cloves
1 inch piece of ginger, sliced
1 clove of garlic, smashed
1/2 cup of rinsed white basmati rice
Salt and pepper to taste
Squeeze of lemon and parsley to garnish
Pour the chicken broth and filtered water into a large stock pot.
Peel the carrots and chop 3 carrots into thirds and place in the pot. Chop the remaining 2 – 3 carrots into small cubes for the soup and set aside.
Cut 3 ribs of celery into thirds and place in the pot. Chop the remaining 3 ribs of celery into slices and set aside.
Add the onion, bay leaves, thyme, dried oregano, cinnamon stick, cloves, ginger and garlic to the pot. Season with salt and pepper and taste. Add the chicken to the pot and bring to a boil. You can choose to use a small whole chicken or just 2 bone-in chicken breasts.
Boil for 50 minutes or until chicken is cooked and falling off the bone. Remove the chicken and set aside. With a slotted spoon remove the carrots, celery, onion, herbs and spices from the pot. It’s okay if you don’t get every last bit. Taste for salt and pepper.
Add the diced carrots, celery and rice. Simmer until cooked for approximately 20 – 25 minutes. While it is cooking, shred the chicken. Once it is finished add the shredded chicken back in.
To serve, squeeze some fresh lemon juice and sprinkle with finely chopped parsley.