Healing Chicken Soup

Healing, comforting, excellent.

From Chef dougb
Added Mar 24, 2026
Updated Mar 24, 2026

Ingredients

  • 2 Tbsp
    EVOO
  • 1
    Onion, large, chopped
  • 2
    Carrot, large, peeled and chopped
  • 1 head
    Garlic, peeled and chopped
  • 300 g
    Poultry, cooked (shredded, cubed, AYLI)
  • ½ cup
    White rice (Basmati is nice)
  • 1 ½ Tbsp
    Ginger, grated
  • ¼ tsp
    Tumeric
  • 2 litres
    Broth (veg, chicken, bone) - 2 boxes does it
  • 1
    Lemon, cut in half
  • Salt & Pepper
  • ¼ cup
    Coconut milk
Prep
8 min
Cook
1 hour
Servings
10+
Effort
Low-Mid
Tags
soup

Directions

  1. Heat the olive oil in a large pot. Add the onion and cook over medium heat until translucent, about 3-5 minutes.
  2. Roughly chop the carrot and add it to the pot with the onion.
  3. Once the vegetables have softened, add the roughly chopped garlic.
  4. Cook the mixture down a bit (5 minutes).
  5. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  6. Add ginger, tumeric and rice.
  7. Pour in the broth.
  8. Cut the lemon in half and squeeze the juice of one half in.
  9. Bring the broth to a boil, then lower the heat to a simmer.
  10. Add poultry to pot.
  11. Cook for 30-40 minutes.
  12. Add 1/2 teaspoon salt and adjust seasonings to taste.
  13. Squeeze the other lemon half into the soup and stir in the coconut milk.
  14. Taste and adjust seasonings.

Chef's Thoughts

We've made this twice, once with leftover turkey meat, and once with Kirkland chicken breast meat. Original recipe has you cooking chicken thighs in the pot, removing, stripping the meat, etc. Seems like a lot of work, but haven't tried it yet. But, both efforts were awesome - this is a keeper, regardless of how you get that poultry in there.

1/2 cup basmati rice gives you a nice soup texture. Double that to get a thicker stew like texture. The amount of chicken/turkey you get in there is whatever you like.

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