As post-holiday and back-to-work/school sickness tends to go around, it’s a good idea to keep recipes like this one in your back pocket! My dear friend Heather recently passed along a recipe for a “Flu Bomb,” and while I absolutely love the ingredients, I imagine I’d have a hard time chugging down a chunky garlic, ginger, lemon, and cayenne concoction, let alone getting my family to. That’s when I realized I could probably turn it into a soup that everyone in my house would enjoy. And so I did just that. The result is a satisfying, delicious, immune-boosting soup that is so simple to make.
Why This Immune-Boosting Soup is a Must-Have During Cold Season
This soup is packed with immune-boosting ingredients like garlic, ginger, turmeric, and mushrooms. These superfoods are known for their antiviral and anti-inflammatory properties, making them essential during cold and flu season. Plus, it’s a comforting meal that you can whip up in no time using your Instant Pot.
Key Ingredients That Shouldn’t Be Skipped
While it might be tempting to skip certain ingredients, don’t! Each ingredient plays a critical role in boosting your immune system.
- Mushrooms: Often an unpopular ingredient, but mushrooms are highly beneficial for immune health. If your family is not a fan, try chopping them smaller—my kids don’t even notice them in the soup!
- Garlic, Ginger, and Turmeric: These power-packed ingredients are the foundation of this soup. Feel free to add more of any of them to increase the immune-boosting benefits.
Easy to Adapt to Your Preferences
One of the best things about this chicken and rice soup is how adaptable it is. You can easily adjust the amount of rice, chicken, or vegetables based on your family’s preferences or what you have on hand. It’s also perfect for batch cooking and meal prepping, so you can always have some on hand when cold season hits.
Store Individual Servings for Later
Storing 2-cup servings in the freezer is one of my favorite ways to plan for members of my family getting sick. Try using Souper Cubes to freeze individual portions. It’s a convenient way to ensure you always have a healthy, immune-boosting meal ready when needed.
This chicken and rice immune-boosting soup will be on repeat in our home in the coming months, and I hope it will be in yours too.
Stay well!
Christina
Chicken and Rice Immune Boosting Soup (Stovetop method)
Ingredients
- 4 tbsp olive oil divided
- 1 lb boneless skinless chicken breast seasoned with salt and pepper
- 1 small onion, chopped about 1 cup
- 3 oz sliced shiitake mushrooms wiped clean with a damp paper towel, stems removed about 1 heaping cup
- 3 ribs celery, sliced about 1 cup
- 4 carrots, sliced 2 cups
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ¼ tsp cayenne pepper
- ¼ tsp ground turmeric root
- 6 cloves garlic, minced
- 1 inch fresh ginger, peeled and minced
- ½ cup jasmine rice, rinsed and drained
- 4 cups chicken broth
- 2 cups water or use additional broth
- ¼ cup chopped parsley
- 3 lemons ½ of a lemon squeezed into each serving
Instructions
- Heat a large pot or Dutch oven over medium heat. Add 2 tbsp olive oil and the chicken breast seasoned with salt and pepper. Lightly brown on both sides. Remove to a plate (will add back with the rice and broth).
- Add the remaining 2 tbsp olive oil to the pot. Add the onions, mushrooms, celery, carrots, Italian seasoning, salt, and pepper. Sauté for 4–5 minutes, until vegetables begin to soften.
- Add the cayenne, turmeric, garlic, and ginger. Sauté for 1 minute, until fragrant.
- Add the rice, chicken broth, water, and browned chicken back to the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 18–22 minutes, or until the rice is tender and the chicken is cooked through.
- Remove the chicken to a bowl and shred. Add the shredded chicken back to the soup along with the parsley. Taste for seasoning — additional salt is often needed depending on how salty your broth is.
- Squeeze ½ of a fresh lemon into each bowl of soup and enjoy the vitamin C boost!