Warmth and Love in a Bowl: A Nourishing Chicken Soup Recipe

Recently, my vegetarian friend Lau began trying a bit of meat for health reasons. A few days ago, I made a pot of chicken soup, and she happened to visit me, so we enjoyed this warm "chicken soup with rice" together. She was intrigued by the dish, so I decided to share the recipe.

To me, chicken soup may seem ordinary, but it holds a profound nourishing power. It’s not just a comfort on cold winter days or when I'm homesick but also a soul-soothing remedy during sadness or illness. With simple ingredients, love and care create this nurturing dish. Each warm spoonful of soup feels like a hug for the soul, reminding us that love and energy are always present. While I enjoy trying various local foods during my travels, nothing compares to the extra warmth and comfort provided by a friend's home-cooked meal.

Throughout the years, I have developed an affection for sharing the delicious meals I have prepared with others. Cooking isn't merely about satisfying hunger; it's a heartfelt expression of my affection and positive energy. Encircled by warmth and tenderness, I desire to radiate this love to all those in my presence. Love is not solely centred on giving and receiving, but also on creating and generating. I’ve been surrounded by love and wish to pass it on to others. Love is a form of creativity, not merely about giving and receiving but a co-creating process. As Eric Fromm said, “Love is not the result of a lack of love but the impulse to give and create love.” True love is a process that invigorates.

I love cooking for the people I care about. When they experience moments of homesickness, sadness, or illness, chicken soup is a must-to-do.

Next, I will share the recipe for this “chicken soup with rice,” including the chicken soup and the multigrain rice.

1. Chicken Soup:

Ingredients:

• A whole chicken or chicken pieces

• Slices of ginger

• Green onions

• Alcohol (any kind of liquor)

• Red dry dates

• Goji berries

• Vegetables (shiitake mushrooms, bell peppers, carrots, celery, pumpkin, potatoes, etc.)

• Salt

• White pepper

• Fresh curry (I had a lot of curry in my garden, so I thought of adding it to the soup, and it turned out great)

• Fresh turmeric (helps with inflammation and antioxidant benefits, boosts immunity, and aids digestion)

• Water

• Yoghurt (optional)

• Orange peel (optional)

  
  

Steps:

1. Prepare the Chicken:

   • Remove impurities: Soak the chicken in cold water for 10-15 minutes to remove blood.

   • Remove skin: I prefer not to use skin in the soup.

   • Rinse: Wash the chicken several times with cold water.

2. Blanching:

   • Place chicken pieces in a pot of cold water, ensuring it covers the chicken.

   • Add ginger and alcohol to remove the odour.

   • Heat over a high flame until boiling, then skim off foam and blood. Continue boiling for 3-5 minutes.

   • Remove chicken pieces and rinse them thoroughly in clean water.

3. Simmering:

   • Put the blanched chicken pieces in a clean pot and add enough water to cover the chicken by 2-3 cm.

   • Add ginger slices, green onions, shiitake mushrooms, and fresh curry.

   • Bring to a boil, then skim off any foam.

4. Slow Cooking:

   • Once boiling, reduce heat to low and simmer for 1.5-2 hours with the lid on.

   • Check the water level periodically and add hot water if needed.

5. Adding Vegetables:

   • Add vegetables like bell peppers, carrots, celery, and potatoes, adjusting to your taste.

6. Seasoning:

   • Once the chicken is tender and the soup is rich and white, add salt to taste.

   • Add red dates and goji berries in the last 10-15 minutes to preserve their nutrients.

7. Final Touches:

   • Remove green onions and ginger slices.

   • Use a blender to puree the soft vegetables into a smooth, thick soup.

8. Serving:

   • I like to add a spoonful of homemade yoghurt for a refreshing touch.

   • Or add a spoonful of roasted pumpkin puree for a creamy texture.

   • Alternatively, add some orange zest for a unique flavour.

   
   
   
   

   Multigrain Rice:

Ingredients:

• Red beans

• Black beans

• Black rice

• Brown rice

• Flaxseeds

• Coconut oil

Steps:

1. Soaking/Cooking:

   • Wash red beans, black beans, black rice, and brown rice, then soak them overnight.

   • Alternatively, cook black beans and red beans first to soften them.

2. Cooking Rice:

   • Add black rice, brown rice, and flaxseeds to the partially cooked beans and adjust the water based on your preferred texture.

   • Add 1 tablespoon of coconut oil to enhance the aroma and fluffiness of the rice.

3. Simmering and Resting:

   • After cooking, keep the lid on and let the rice rest for 10-15 minutes for better texture.

4. Serving and Enjoying:

   • Multigrain rice can be eaten alone or paired with other dishes. I usually prepare a week's worth, store it in the fridge, and defrost as needed.

Sometimes, I marvel at the abundance of love I have—love for myself, for others, for my surroundings, for romance, for art, and more. I love the plants on my balcony, the falling rain, the embrace of sunlight, the feeling of dancing with the wind, and every small detail and connection. When asked if such wholehearted love ever leaves me exhausted, the answer is, of course, no. Love is a creative process that continuously replenishes my energy. Love is like an inexhaustible well in our hearts.

We go out to explore, to experience the new, and to grow through pain, but we always return to this well, recharging ourselves with love and preparing for the next journey.

Food is one of the ways I express and create love. When I prepare a thoughtful dinner for myself, I’m indulging in self-love; when I cook for those I care about, I’m cherishing our relationships.

Each cooking session is an act of creating love, and every bite is a profound experience of that love. Just like that warm chicken soup, which carries a wealth of love and brings comfort to me and those around me. This love flows through every spoonful of soup, continuously infusing my inexhaustible well with love.