We just got over a nasty bout of back-to-back illnesses in this house, which meant easy healthy recipes were on the menu.
While sometimes just a mug of chicken broth is perfect, this cold-fighting chicken soup has a kick of spice, a bit of heartiness from the rice, and some much needed vitamins from the sautéed vegetables.
Curry is my comfort food when I’m sick, but sometimes my stomach can’t quite handle that amount of spice or I don’t have fresh (or defrosted) chicken ready to cook. This homemade chicken soup has all of the wonderful taste and health properties of a gently spiced curry, made comforting and palatable for when you’re sick.
This cold-fighting homemade chicken soup relies on chicken broth, either store-bought or pre-made, because who has the time or energy to make fresh bone broth when they’re sick? However, if you’re looking for a great bone broth chicken soup, I highly recommend this Slow Cooker Asian-Style Bone Broth from Steamy Kitchen.
- 1 Tablespoon coconut oil
- Thumb-sized piece of ginger
- Shallots or red onions (I use two for the health boost when I'm sick, but you can use less for taste)
- Fresh garlic, to taste (I use half a bulb)
- 1 sweet pepper, diced
- 2 tsp paprika, or to taste
- 2 tsp turmeric, or to taste
- 6 cups chicken broth
- Salt & Pepper, to taste
- 1-2 cups cooked rice
Heat 1 tbsp of coconut or olive oil in your stock pot, and use it to sauté the diced vegetables (ginger, onions, garlic, pepper).
Add the tumeric and paprika to the vegetables, being careful not to smoke them too much. Cooking the spices and really working them into the vegetables at this stage will result in a richer flavour. You can also start adding the broth a few tablespoons at a time to avoid burning the spices. (Creating a bit of a roux.)
When the spices and vegetables become very aromatic, you can add the rest of the broth and simmer gently. The longer you simmer the broth, the better developed the flavour is going to be, but you only really need to wait until the soup is warmed through to serve.
Add the cooked rice, simmer another couple minutes to infuse flavour, and serve.
I like to cook my rice right in the soup, so that it takes on that delicious flavour, but you can alternatively cook the rice separately in a rice cooker and add it afterwards. (The downside of cooking the rice directly in the soup is that it can make the broth cloudy and a bit starchy.)
This healthy & easy homemade chicken soup recipe is my go-to soup when I’m feeling under the weather. It has some nourishing, healthy properties while also being easy to make when you have little energy to cook.
You can make a big batch and save the extra in a large mason jar, making a great gift for a friend who is under the weather, or just easy and accessible when you need an easy meal.