Anti-inflammatory poached chicken and rice soup

Anti-inflammatory poached chicken and rice soup

This anti-inflammatory chicken soup is gently poached with garlic, ginger, and thyme, then served with shiitake mushrooms, cauliflower, and basmati rice in mineral-rich bone broth. Perfect for supporting gut health, hormone balance, and steady energy, this gluten-free and dairy-free soup is easy to batch cook, gentle on digestion, and brightened with fresh lemon juice. Ideal for women managing inflammation, low energy, or hormonal imbalance.

Why this meal works

This soup is designed to be deeply nourishing, gentle on digestion, and supportive for inflammation and energy:

• Poached chicken provides complete protein for steady energy, hormone balance, and neurotransmitter support.

• Shiitake mushrooms boost immunity and liver detox pathways.

• Cauliflower supports healthy oestrogen metabolism and gut health.

• Basmati rice is easy to digest.

• Bone broth adds collagen and glycine to heal the gut and reduce inflammation.

• Garlic, turmeric, thyme and ginger provide anti-inflammatory and digestive benefits.

• Lemon juice brightens flavour and supports liver detoxification.

Anti-inflammatory chicken and rice soup

---

Ingredients

serves 2-3

• 2 chicken fillets or supreme

• 1.25 litres chicken bone broth

• handful fresh thyme

• 2 garlic cloves, grated

• 1 tsp fresh ginger, grated

• 1 tsp turmeric

• 2 carrots, finely chopped

• 150 g shiitake mushrooms, sliced

• 150 g cauliflower florets, small pieces

• 100 g basmati rice

• 1 tbsp olive oil

• Sea salt & pepper, to taste

• Juice of ½ lemon

---

Method

1. Place chicken fillets in a large pot with bone broth, thyme, turmeric, grated garlic, and grated ginger.

2. Gently poach the chicken over medium heat for 10–12 minutes, until fully cooked. Remove the chicken and set aside.

3. Add carrots, shiitake mushrooms, and cauliflower to the poaching liquid. Simmer for 5 minutes until vegetables start to soften.

4. Stir in basmati rice and cook for 12–15 minutes, until rice is tender.

5. Dice or shred the cooked chicken and olive oil and return it to the soup. Heat through gently.

6. Squeeze lemon juice over the soup, season with salt and pepper.

Shop the ingredients (UK)

This page contains affiliate links.  I only recommend products I use and trust. As an Amazon Associate I earn from qualifying purchases.

Pantry Staples

• Turmeric

• Grater

• Casserole dish