Soothing creamy chicken soup

chicken soup imageMy daughter came down with a flu recently and consequently she lost appetite. I kept searching my head for recipes that would make her eat and soothe her illness, but soon started running out of ideas. I turned to the almighty internet for advice. And it was while surfing the web that I ran into an article written by a monk chef who wrote:

"Ever since the fork chased away the spoon from our dinner tables,  we have all become ill."

His words resonated very deeply with me and made me realise just how important soups are in our diet, because what the old man meant was that soups can heal, not only nourish us.

And that’s when it dawned on me to make this lovely, delicious creamy soup-medication for my aching daughter. I do believe it helped her, a lot.

Serves: 4-6 soup lovers
Preparation time: 15 minutes
Cooking time: 1 hour

The soup is gluten-free.


1 large free range chicken (about 2 kilos)
1,5 – 2 liters hot water
2 stock cubes, preferably organic (vegetable or chicken)
600 gr greek strained yogurt (semi-skimmed or full fat)
3/4 cup white rice
2 teaspoons dry spearmint
salt & pepper


Place the chicken in a large pot. Add hot water and stock cubes. Bring to a boil. Reduce heat and simmer for about 45 minutes. Transfer the chicken to a platter and let cool.

Put rice and spearmint into the simmering broth. Boil until rice is cooked, 10-15 minutes. Remove from heat. Let cool a bit.

In a large bowl put the yogurt and start adding hot broth (be careful here, the stock should not be too hot), mixing constantly with an eggbeater, until the temperature of the yogurt mix and the broth even out. Pour the yogurt mix into the pot and the soup is ready.

chicken soup image for featureYou can either serve the chicken in portions or you can remove all bones and cut it into pieces. My daughter, of course, prefers the latter! Either way, put the chicken back into the pot to stay warm.

A few tips:

Ask your butcher to remove the skin rom the chicken for a less greasy version.

Time allowing, instead of water and store-bought cubes, you can use your own homemade vegetable stock.

If you reheat the soup be carefull not to boil it, as it will ruin the yogurt’s consistency.


Leave a Reply

Your email address will not be published. Required fields are marked *