Homemade chicken soup touches my soul. 🙂 Returning home from a trip to the east coast, unfortunately I caught a very bad flu virus and was not feeling well for a few days.
The only food that I wanted to nourish my body was this chicken soup.
I hope you will like it.
- For chicken broth:
- 1 whole fresh natural raised organic chicken
- 2 long stalk spring onion
- 1 medium size yellow onion cut into 4 quarter
- 1 cup chopped carrot
- 2 cups chopped celery
- 6 dried shitake mushroom (soak in hot water to soften it)
- 1 teaspoon oregano
- 1 teaspoon thyme
- 2 bay leaves
- ½ teaspoon whole white pepper
- ½ teaspoon salt
- Water
- Ingredients for making tofu spinach soup:
- 4 cups chicken broth, with some carrot and celery from the broth
- 1 egg, beaten
- ½ cup soft tofu cubes
- 2 handful of baby spinach (or any other green leafy vegetable)
- 1 cup chicken, pulled from the whole chicken
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce
- Pinch of pepper and salt to taste
- 1 handful of bean sprouts, root removed
- ¼ cup cilantro, chopped
- To make chicken broth: Place whole chicken, breast face down, and all ingredients in a big pot, fill water to just cover ¾ of chicken. Bring to boil at high heat. Skim off the scum that collects on the top. When water starts to boil, lower heat to medium low and simmer for 40 min or until chicken is cooked.
- Remove whole chicken from pot, place it in a big bowl and let it cool. Broth is now ready to be use for making soup.
- To make soup: add broth into a small pot to make 2 portions of soup. Bring broth to boil. Slowly drizzle thin stream of beaten egg into boiling soup without stirring. Add tofu, baby spinach, chicken, sesame oil, soy sauce, salt and pepper to taste.
- Add bean sprouts and cook for 1 minute. Turn off heat. Add chopped cilantro and serve hot.
Remaining chicken and broth:
Keep the remaining broth in a couple small airtight containers and freeze it for another cooking. Or freeze some in ice-cube tray, it is useful to pop a few just enough to enhance any stir-fry dish.
Keep remaining chicken meat in refrigerator in an airtight container. For the next meal; Lightly sear the chicken breast meat or chop the meat up and mix with mayonnaise. How ever you like to do it, serve it with salad for the following day lunch.
Each serving contains 8g net carbs, 45g protein and 33g fat.
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my husband and I just sttared low carbing with the atkins diet about a month ago. Im wondering how did u and your husband start, with atkins, or just low carb? do u limit your carb intake daily? Thank you for your help in advance.
Hi Luiza, we started just by cutting off all simple carb. The only carb we eat are from vegetable and very little fruit. My average carb intake a day is about 30-40g carb and my husband takes around 40-50g carb a day. Just because he is bigger than I do. 🙂
Kelly, this is one of the best chicken soup, it’s so easy and super delicious. My husband said the egg definitely made it unique, gave it the special taste. Thank you very much for sharing.
I’m glad you like it too Cara. Thanks for letting me know!