If you’re not feeling your best right now, the change in weather could be to blame. When the colder weather starts to creep in, it can make us feel unwell due to spending more time inside and with less ventilation.
Even a slight cold can make us feel sluggish and tired, which is never ideal if you’ve got a busy schedule. However, the foods that you eat can help to combat inflammation and soothe sore throats. One nutritionist has shared her recipe for ‘heal me’ chicken soup that promises to warm and comfort you during this gloomy season.
Emily English, nutritionist and cookbook author with more than 860k followers on TikTok, is no stranger to sharing her healthy recipes online.
Focusing on gut-loving, healing ingredients, she’s racked up a loyal fanbase with thousands of people watching her delicious-looking uploads.
One recent recipe has proven to be very popular, and it’s perfect for this time of the year when you might start to feel a bit under the weather.
In the caption, she said: “There is nothing more healing than a really good chicken soup and this gorgeously creamy (but no cream) chicken soup will pick you up, give you everything you need to nourish your body and leave you feeling warm and comforted.
“When you’re run down, post-travel, or edging into cold season, this is the pot to make. Packed with vitamins A & C and antioxidants from plenty of veg and herbs, easy to digest.”
Here’s everything you need to make this ‘heal me’ soup.
Method
Heat one tablespoon of olive oil in a large pot over medium heat. Add the onion, carrots, butternut and celery with a pinch of salt and sauté for five minutes. Add the mushrooms and cook until softened.
Then, stir in the ginger, garlic, rosemary and rice, cook for two minutes minutes until fragrant. Pour in two litres of the hot stock and bring to a simmer.
Cook for 20 minutes with a lid on, stirring occasionally, topping up with the leftover stock whenever you need to. Stir in the shredded chicken and lemon zest and simmer for five minutes or until the rice is cooked, then remove the rosemary and turn the heat to low.
In a bowl, whisk the eggs with the lemon juice, then slowly whisk in a ladle or two of hot broth to temper the eggs so they don’t scramble.
Gradually stir this back into the pot, stirring constantly until the soup turns silky. Turn off the heat, season with salt and plenty of black pepper, fold through the dill and parsley, and serve hot.