After a long hiatus, while on bed rest during my twin pregnancy, I’m enjoying a return to creating yummy dishes in our kitchen.

Here’s one that became part of the weekly rotation at our house this winter. It’s a simple, almost porridge-like, chicken and rice soup that is full of all the healing things I want my kiddos to be getting into their bodies during flu season. The aromatics, spices, healthy fats, and bone-broth responsible for the deliciously comforting flavor of this one-pot meal are also anti-bacterial, anti-viral, AND anti-inflammatory agents. Good food is good for you. Especially when it’s made with love.

Ingredients:

¼ coconut oil

1 medium onion (about 1 cup), minced

8 cloves garlic, minced

¼ cup minced fresh ginger

4 teaspoons ground coriander

1 tablespoon ground tumeric

1 teaspoon unrefined salt

¼ tsp black pepper

1 ½ cups medium-grain white rice

6 cups chicken bone-broth

6 cups water

3-4 chicken leg quarters (about 4 pounds)

cilantro and green onion, chopped (optional, but highly recommended garnish)

Instructions:

Step 1: Put the oil in a large pot over medium heat. Once the oil has melted, add onions, garlic, ginger, coriander, turmeric, salt, and pepper. Cook, stirring occasionally, until onions are translucent.

Step 2: Add the rice and stir until coated with all the fragrant goodness.

Step 3: Add bone-broth and water. Bring to a boil.

Step 4: Reduce heat to a simmer and add chicken. If the chicken is not fully submerged add a bit more water. You want to cook the chicken gently so that it does not get tough. This takes 45 minutes to an hour.

Step 5: Turn off the heat. Remove chicken from pot and put it on a plate or shallow bowl to cool slightly.

Step 6: When the chicken is cool enough to handle, remove meat from the bones and add it back to the cooked rice.

Serve with cilantro and green onion on top.