This soup is designed for moments when the body needs warmth, nourishment, and ease. Gentle on digestion yet deeply satisfying, it combines slow-simmered chicken, blended rice for natural creaminess, and bright lemon to support immune health without heaviness. It’s the kind of meal that restores energy, supports recovery, and feels comforting at a cellular level—especially during times of stress, hormonal shifts, or seasonal fatigue.
Servings: 2
Calories per serving: 382
Protein: 31g per serving
Ingredients:
- 170 g chicken breast
- ½ cup basmati rice, dry and rinsed
- 2 garlic cloves, minced
- 3 cups chicken broth
- Sea salt & black pepper, to taste
- 1 egg
- Juice of 1 medium lemon
- ½ cup frozen peas, thawed
- 2 tbsp parsley, chopped
- ½ tsp chili flakes (optional)
Instructions:
-
Prepare the chicken:
Bring a pot of water to a boil, reduce to a gentle simmer, add the chicken, and cover. Cook for 15–20 minutes until fully cooked. Remove and shred using two forks. -
Cook the rice base:
In a separate pot over medium-high heat, add the rice and garlic. Sauté briefly, then add the broth and season with salt and pepper. -
Simmer and blend:
Reduce heat and simmer for about 20 minutes, until the rice is fully cooked. Some liquid will remain. Use an immersion blender to blend the rice until smooth. -
Temper the egg:
In a small bowl, whisk the egg with lemon juice. Slowly add a ladle of hot broth while whisking continuously to prevent curdling. -
Finish the soup:
Stir the warmed egg mixture into the pot. Add shredded chicken and peas. Heat gently on low for about 5 minutes—do not boil. -
Serve:
Divide into bowls and garnish with parsley and chili flakes, if using.
