Rainy Season Chicken Soup
Warm up on a rainy day with this comforting Rainy Season Chicken Soup, a wholesome blend of tender shredded chicken, hearty vegetables, and aromatic herbs. This soul-soothing recipe features warming notes of fresh ginger, garlic, and thyme, balanced by a zesty splash of lemon juice and a subtle kick of optional red chili flakes. Simmered to perfection in a flavorful chicken stock, the soup is brimming with chunks of carrots, celery, potatoes, and fresh parsley, making it both nourishing and satisfying. Ready in under an hour, this one-pot wonder is perfect for cozy nights and quick family dinners. Whether you're chasing away the chill or simply craving something hearty, this chicken soup will become a rainy-day favorite.
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Recipe Information
Ingredients
- 2 pieces chicken breasts (boneless, skinless)
- 2 medium carrot (chopped)
- 2 stalks celery (chopped)
- 1 medium onion (diced)
- 4 cloves garlic (minced)
- 2 medium potato (peeled and diced)
- 1 teaspoon fresh ginger (grated)
- 6 cups chicken stock
- 2 leaves bay leaves
- 1 teaspoon black pepper (freshly ground)
- 1 teaspoon salt
- 2 teaspoons fresh thyme (leaves picked)
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 0.5 teaspoon red chili flakes (optional, for spice)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Season the chicken breasts with a pinch of salt and pepper, then place them in the pot to sear until browned on both sides (about 3 minutes per side). Remove the chicken and set aside.
In the same pot, add the onion, garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and translucent.
Add the carrots, celery, and potatoes. Stir to combine, and cook for 4-5 minutes to lightly soften the vegetables.
Return the chicken breasts to the pot along with the chicken stock, bay leaves, thyme, and chili flakes if using.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, uncovered.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
Add lemon juice, salt, and pepper to taste. Stir well and simmer for an additional 5 minutes.
Remove bay leaves and discard.
Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Nutrition Facts
Calories |
1738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 3532 mg | 154% | |
| Total Carbohydrate | 94.3 g | 34% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 22.7 g | ||
| Protein | 196.4 g | 393% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 334 mg | 26% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3069 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
