Cozy-Day Immunity Soup

soup
Written By Emma Laurion

This cozy immunity soup is a warm, nourishing blend of garlic, ginger, turmeric, vegetables, coconut milk, chicken, and jasmine rice. It’s simple to make, deeply comforting, and perfect for slow days, cold weather, or when you want something restorative.

 

Gather :

  • 2-3 tbsp garlic chopped

  • 2-3 tbsp ginger chopped

  • 1 cup carrots chopped

  • 1 cup celery chopped

  • 1 cup leeks chopped

  • 1 cup white onion chopped

  • 2-3 tbsp turmeric

  • 1 full carton chicken or vegetable stock

  • 1 full can full-fat coconut cream

  • 4 chicken thighs

  • 2 cups jasmine rice

  • 1 tbsp butter

  • Olive oil

  • Salt & pepper to taste

  • Cilantro

  • Crunchy Chili Onion Oil

Create :

  • Chop all of your vegetables as fine or large as you’d like. I like to have a large bowl and layer all of the vegetables as I chop them, finishing with the garlic and ginger on top so that they will be the first into the pot.

  • Bring a big pot (I like using my cast iron dutch oven) to medium heat and drizzle with olive oil, then adding in your knob of butter.

  • Once melted, dump all of your chopped vegetables into the put and stir. You’ll notice the flavors becoming rich and fragrant!

  • Cover in a layer of turmeric and continue stirring for 5-10 min.

  • Remove any fat, skin, or bones from your chicken thighs (save them for later to make a homemade stock if you’d like!).

  • Add the entire carton of chicken or vegetable stock and the full can of coconut cream and stir to break down the fat of the cream as well as you can. Once again, add even more turmeric.

  • Add 1 ½ - 2 cups of rice - if you want more of a soup, use less rice. For a thicker, porridge or congee-like texture, you can increase the rice to 2 cups.

  • Submerge your chicken thighs (preferably with the fat, skin, and bones removed).

  • Once this reaches a simmer, turn the heat down to low and cover. This will cook for 30-40 minutes.

  • You will start to notice the rice cooking and softening and the whole pot will become very thick. Once it reaches this point AND you have checked your chicken thighs for an internal temperature of 165-170 degrees fahrenheit, you can remove the chicken thighs and shred or pull apart large chunks of the chicken and add back into the pot and stir.

  • Serve in a big bowl with chopped cilantro and a healthy drizzle of crunchy chili onion oil (my personal favorite) and a side piece of Pugliese bread!

Nourishment Notes :

Emma Laurion
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