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.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

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.

Step 3

In the same pot, add the onion, garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and translucent.

Step 4

Add the carrots, celery, and potatoes. Stir to combine, and cook for 4-5 minutes to lightly soften the vegetables.

Step 5

Return the chicken breasts to the pot along with the chicken stock, bay leaves, thyme, and chili flakes if using.

Step 6

Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, uncovered.

Step 7

Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.

Step 8

Add lemon juice, salt, and pepper to taste. Stir well and simmer for an additional 5 minutes.

Step 9

Remove bay leaves and discard.

Step 10

Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

Nutrition Facts

Serving size	3201.2 grams (3201.2g)

Amount per serving	% Daily Value*
Calories	1739

Total Fat 62.80g	81%
Saturated Fat 8.00g	40%
Polyunsaturated Fat 2.70g
Cholesterol 424mg	141%
Sodium 3532mg	154%
Total Carbohydrate 94.30g	34%
Dietary Fiber 13.60g	49%
Total Sugars 22.70g
Protein 196.40g	393%

Vitamin D 45IU	226%
Calcium 334mg	26%
Iron 16mg	87%
Potassium 3069mg	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.

Source of Calories

Fat: 32.7%

Protein: 45.5%

Carbs: 21.8%