Ever wondered why chicken soup is everybody's go-to when someone's feeling under the weather? Turns out, our grandmothers (and their grandmothers!) were onto something big. From ancient Chinese healers to Egyptian physicians, cultures around the world have been prescribing chicken soup as medicine for over 2,500 years—and modern science finally proves they were right all along!1
Here's the cool part: researchers have discovered that slow-simmered chicken soup actually helps fight inflammation and knocks out cold symptoms.2 It's all about that long-cooking magic that pulls out the good stuff: minerals from the bones, immune-boosting compounds from garlic and onions, and a whole bunch of vitamins from the veggies. Even the steam from your bowl helps clear congestion!3,4,5
This recipe combines ancient wisdom and modern science into one seriously delicious bowl of soup. With homemade broth, tender rice, loads of vegetables, and perfectly poached eggs on top, it's comfort food that actually makes you healthier. Whether you're fighting off a cold or just craving something nourishing, this soup has your back. Let's get cooking!
Chicken Broth Ingredients:
- 1 whole chicken (3-4 lbs)
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 onion, quartered
- 2 bay leaves
- 1 tablespoon whole peppercorns
- 2 sprigs fresh thyme
- 2 sprigs fresh parsley
- 8 cups water
- Salt to taste
Soup Ingredients:
- 6 cups homemade chicken broth
- 1 cup long-grain white rice
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 4-6 large eggs
- 2 tablespoons fresh parsley, chopped
Instructions:
1. To make the broth, place the whole chicken, vegetables, herbs, and peppercorns in a large pot. Cover with water and bring to a boil. Reduce heat and simmer for 2-3 hours, skimming off any foam that rises to the surface. Remove the chicken, strain the broth, and season with salt.
2. For the soup, heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery. Cook until softened, about 5 minutes.
3. Add minced garlic and dried thyme, cooking for another minute until fragrant.
4. Add 6 cups of the homemade chicken broth and bring to a boil. Add rice, reduce heat, and simmer for 15-20 minutes or until rice is tender.
5. While the rice cooks, shred the meat from the chicken used for the broth.
6. Add shredded chicken and frozen peas to the soup. Simmer for an additional 5 minutes.
7. To poach the eggs, bring the soup to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering soup. Cook for 3-4 minutes or until the whites are set, but the yolks are still runny.
8. Carefully remove the poached eggs with a slotted spoon and set aside.
9. Taste the soup and adjust the seasoning with salt and pepper as needed.
10. To serve, ladle the soup into bowls and top each with a poached egg. Garnish with fresh parsley.
References
Rosner, Fred. "Therapeutic Efficacy of Chicken Soup." Chest Journal, vol. 78, no. 4, 1980, pp. 672-674.
Rennard, Barbara O., et al. "Chicken Soup Inhibits Neutrophil Chemotaxis In Vitro." Chest Journal, vol. 118, no. 4, 2000, pp. 1150-1157.
McCance, R. A., et al. "Bone and Vegetable Broth." Archives of Disease in Childhood, vol. 9, no. 52, 1934, pp. 251-258.
Londhe, V. P., et al. "Role of Garlic (Allium sativum) in Various Diseases: An Overview." Journal of Pharmaceutical Research and Opinion, vol. 1, no. 4, 2011, pp. 129-134.
Saketkhoo, K., et al. "Effects of Drinking Hot Water, Cold Water, and Chicken Soup on Nasal Mucus Velocity and Nasal Airflow Resistance." Chest Journal, vol. 74, no. 4, 1978, pp. 408-410.
