Hey there, friends!
Feeling under the weather? I’ve got the perfect remedy for you!
Today, I’m sharing my go-to recipe for chicken soup for colds.
It’s warm, comforting, and packed with all the good stuff to help you feel better.
Plus, it’s super easy to whip up!
Grab your ingredients, and let’s dive into some cozy soup goodness!
Suggestions for Ingredient Substitution
For a vegetarian or vegan version, replace the whole chicken with 2 cans of drained and rinsed chickpeas or 1 pound of firm tofu, cubed. Use vegetable broth instead of chicken broth. This maintains protein content while accommodating plant-based diets. Jasmine rice can be substituted with cauliflower rice for a low-carb option. Simply pulse cauliflower florets in a food processor until rice-sized, then steam or sauté before adding to the soup. For those avoiding citrus, replace lemon juice with apple cider vinegar, using half the amount called for in the recipe. This maintains the acidic component while offering a different flavor profile. Adjust seasoning as needed to balance the flavors with these substitutions.
| Preparation Time | 15-20 minutes |
| Cooking Time | 150-160 minutes |
| Total Time | 165-180 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 120-140 g
- Fat: 100-110 g
- Carbohydrates: 150-160 g
Ingredients
- 20 peeled garlic cloves
- 1/4 cup olive oil
- 1 whole uncooked chicken
- 1 large onion
- 6 carrots
- 3 celery stalks
- 12 cups chicken broth
- 3/4 cup freshly squeezed lemon juice (4-6 lemons)
- 1 tablespoon lemon zest
- 2 teaspoons dried mint or leaves from 3 sprigs of fresh mint
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne
- 2 bay leaves
- 3 cups cooked jasmine rice
- Salt and pepper to taste
Step 1: Roast the Garlic
Begin by preheating your oven to 375°F.
Prepare a small baking dish by lining it with a square of tin foil.
Slice the top off a head of garlic and place it in the dish.
Drizzle some olive oil over the garlic and loosely wrap it with the foil.
Cover the dish and bake for 35 to 40 minutes until the garlic is softened and caramelized.
Once done, use a fork to remove the garlic cloves and mash them in a small dish.
Set aside for later use.
Step 2: Prepare the Ingredients for the Soup
While the garlic is roasting, rinse your chicken under cold water and place it in a large stockpot.
Peel and dice an onion, then peel and dice the carrots into bite-sized pieces, and rinse and chop the celery into small chunks.
Add all these vegetables into the pot along with the chicken.
Add the bay leaves, cinnamon, cayenne pepper, and dried mint to the pot.
Pour the chicken stock over the ingredients in the pot.
Step 3: Cook the Soup
Bring the mixture to a gentle boil over medium-high heat.
Once boiling, reduce the heat to medium-low and allow to simmer for approximately 2 1/2 hours.
During this time, prepare your rice according to package instructions and set it aside for later use.
Step 4: Finish the Soup Preparation
Once the cooking time has elapsed, use a pair of large slotted spoons or spatulas to carefully remove the cooked chicken and place it on a plate.
Be cautious as the chicken will be very tender, and use your slotted spoon to check the pot for any remaining small bones or broken bay leaves and remove them.
Step 5: Assemble the Soup
Stir in the reserved roasted garlic, along with lemon juice and zest.
Add fresh mint if using.
Remove the chicken skin, shred the chicken meat, and return it to the soup pot.
Add half of the reserved cooked rice to the soup, gently stirring to combine.
If the soup appears too thick, gradually add a cup or two of chicken stock or water to achieve your desired consistency.
Step 6: Final Adjustments and Serving
Taste the soup and adjust seasonings as needed; it should be bright and lemony with a spicy kick from the mint and cayenne.
For storing, keep any leftover soup and remaining rice in separate containers to maintain texture when reheating.
You can add more rice and top it off with additional stock to keep the preferred texture intact.
Note that if all the rice is added immediately, it may absorb the soup and create a stew-like consistency.
