Immune-Boosting Chicken Soup

This flavorful immune-boosting chicken soup is designed to help you feel better and recover more quickly. Combining the warmth of chicken broth with nutrient-packed ingredients like fresh ginger, turmeric, and poached chicken, this soup offers both comfort and health benefits.

With a touch of spice from hot chili oil and the savory depth of dried mushrooms, it’s a wholesome choice for anyone feeling under the weather. Easy to make and perfect for enjoying throughout the week, this soup not only soothes but also supports your immune system.

Immune-Boosting Chicken Soup

Ingredients:

2 cans (14.5 oz each) chicken broth

3 cups water

1 tablespoon chicken base (or bouillon)

3 tablespoons cornstarch

Black pepper, to taste

1 tablespoon minced fresh ginger

1 teaspoon dried ginger

1 teaspoon turmeric

1 teaspoon minced garlic

2 teaspoons hot chili oil

1 swirl of sesame oil

1 tablespoon mirin cooking wine

1/4 cup dried mushrooms

1 beaten egg

1 tablespoon apple cider vinegar

4 scallions, sliced

1 cup poached chicken breast, shredded

Instructions:

Prepare Broth Base:

In a large pot, combine the chicken broth and water. Stir in the chicken base and bring to a simmer over medium heat.

Thicken Soup:

In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry. Slowly add this mixture to the simmering broth while stirring to avoid lumps. Continue to simmer until the soup begins to thicken.

Add Spices and Flavors:

Add black pepper, minced ginger, dried ginger, turmeric, and minced garlic to the pot. Stir to combine.

Incorporate Heat and Aromatics:

Stir in the hot chili oil, sesame oil, and mirin cooking wine. Add the dried mushrooms and let them rehydrate in the soup.

Add Egg and Vinegar:

Slowly drizzle the beaten egg into the soup while stirring gently to create egg ribbons. Add the apple cider vinegar and stir.

Finish with Chicken and Scallions:

Add the shredded poached chicken breast and sliced scallions. Stir to combine and heat through.

Serve:

Taste the soup and adjust seasoning as needed. Serve hot and enjoy!

Notes:

Chicken Base: Chicken base enhances the flavor and richness of the broth. Adjust the amount to your taste preference.

Cornstarch: Used to thicken the soup. You can adjust the amount based on your desired thickness.

Spices and Herbs: Ginger, turmeric, and garlic provide immune-boosting properties and add depth of flavor. Fresh ginger can be used in place of dried ginger for a more intense flavor.

Hot Chili Oil: Adds a spicy kick and can be adjusted based on your heat preference.

Sesame Oil: A swirl of sesame oil adds a nutty flavor. Use sparingly to avoid overpowering the soup.

Mirin: This adds a subtle sweetness and complexity. If you don’t have mirin, you can use a small amount of white wine or rice vinegar.

Dried Mushrooms: Provide an umami flavor. You can substitute with fresh mushrooms if preferred.

Beaten Egg: Adds texture and richness to the soup. Whisk the egg well and stir it in slowly to create egg ribbons.

Apple Cider Vinegar: Adds a touch of acidity to balance the flavors. Adjust the amount based on taste.

Scallions: Add fresh, sharp flavor and can be used as a garnish or stirred into the soup for added texture.

Poached Chicken Breast: Provides protein. You can use pre-cooked chicken or cook it specifically for this soup.

Storage: This soup can be stored in the refrigerator for up to a week and can also be frozen for longer storage. Reheat thoroughly before serving.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use homemade chicken broth instead of canned?

Yes, homemade chicken broth is a great alternative and can add even more flavor.

Just ensure it’s well-seasoned and has a good depth of flavor.

Can I substitute fresh ginger for the dried ginger?

Absolutely. Fresh ginger can be used instead of dried ginger.

Use about a tablespoon of freshly grated ginger to replace the teaspoon of dried ginger.

What can I use instead of hot chili oil?

If you don’t have hot chili oil, you can use a mix of regular vegetable oil and a pinch of red pepper flakes or chili powder for some heat.

Can I make this soup vegetarian?

Yes, you can use vegetable broth or mushroom broth instead of chicken broth and omit the chicken breast.

For added protein, consider adding tofu or legumes.

How do I adjust the soup for a lower sodium content?

Use low-sodium chicken broth or vegetable broth and reduce the amount of chicken base.

You can also skip the added salt and taste the soup for seasoning instead.

Can I use store-bought poached chicken?

Yes, you can use store-bought poached or rotisserie chicken.

Just shred or dice it and add it to the soup.

Is it possible to make this soup ahead of time?

Yes, this soup can be made ahead of time.

Store it in an airtight container in the refrigerator for up to 4 days or freeze it for longer storage.

Reheat thoroughly before serving.

Can I use other vegetables in this soup?

Definitely. You can add other vegetables like carrots, bell peppers, or spinach to enhance the flavor and nutritional content.

What can I use instead of cornstarch for thickening?

You can use arrowroot powder, potato starch, or even a roux (a mixture of flour and fat) as alternatives to cornstarch for thickening the soup.

How can I adjust the spiciness of the soup?

To adjust the spiciness, you can reduce the amount of hot chili oil or omit it altogether.

You can also adjust the amount of black pepper and use mild chili oil if you prefer less heat.