Simple Winter Recovery Chicken & Rice Soup

Sometimes, simple is best. When we feel depleted, sick, or recovering from illness, simplicity in food becomes a gift to our bodies. Nourishing, easy-to-digest meals help conserve energy, allowing our immune system to work more efficiently so we can recover faster.

As we become more attuned to our bodies—recognizing natural energy fluctuations, signs of feeling run down, or the first whispers of illness—we can often prevent sickness before it takes hold. In these moments, food, rest, and the comfort of loved ones can be some of the most powerful medicines.

I used to get sick multiple times a year. Over time, I learned to adjust my lifestyle, listen to my body’s cues, and nourish myself when I felt depleted. These changes strengthened my immune system, and now, I rarely get sick. Even when I notice the first signs of illness, taking intentional care often prevents it from fully settling in.

Of course, despite our best efforts, we sometimes find ourselves under the weather and in need of recovery. These moments can be unexpected gifts—opportunities to pause, let go of everything else, and focus on nurturing ourselves. Recently, after traveling over the holidays and skimping on sleep, I found myself nursing a bad cold. It reminded me just how comforting and healing a simple bowl of chicken soup can be.

This Ayurvedic-inspired chicken soup recipe is perfect for such times—or simply when you’re craving something warm and nourishing. Feel free to adapt it to your taste and make it your own. Remember, food is your best medicine, and you are your greatest healer.

Ingredients
2-3 Servings 

• 1 large or 2 small bone-in chicken thighs
• 2 large or 3 small to medium carrots
• 2-3 stalks of celery
• Optional: 1/4 onion, 1-2 cloves minced garlic
• 1/4 – 1/2 cup of white jasmine or basmati rice (see notes)
• Non-Iodized Salt  
• Ghee or Olive Oil
• 1/4 Lemon
• Spices: black pepper, optional: dill, thyme, bay leaves.
• Optional: Fresh herbs like thyme or parsley

Directions

• Cover the chicken thighs with fresh water in a medium sized pot. Boil and then simmer the chicken thighs on medium low for 1-2 hours (ideally until the meat is falling off the bone). If using, slice the onion and add to the broth.
  
  Add salt, pepper, and any other spices like dill or thyme to taste (tip: start with 1tsp of salt, ~1/4 tsp of pepper and other spices and move up from there).
  
  
• Slice the carrots and celery into 1/2 inch pieces. If using, mince the garlic.
  
  
• When the chicken is falling off the bone, remove the bones (and keep for making bone broth!). Add in the rinsed rice, sliced vegetables and optional garlic. Add 2 tsp of ghee or olive oil. Simmer for an additional 15-20 minutes.
  
  
• Remove from heat, add a squeeze of lemon and optional fresh herbs. Taste and adjust spicing as needed.
  
  

Notes

• Using more rice and / or less water will make this feel more like a stew, less rice more like a soup. If you are feeling more hungry and need grounding use more rice, if you’re feeling more sick use less rice and / or more water.
  
  
• I recommend getting your chicken thighs from a butcher, if possible. The freshness will mean more prana for your body and the rich taste will make a world of difference in how nourishing this will feel!
  
  
• Using homemade ghee in this recipe is so delicious 🙂
  
  
• Garlic and onions can help bolster the immune system but they can also be irritating to some people’s digestive systems. If in doubt, start with less and see how you feel.
  
  
• You can also experiment with using other vegetable and spice combinations. I tried mushroom and spinach with great success (you can add in things to make it creamier as well, but I would avoid that if you are feeling unwell).