Lemon Healing Soup

A silky, protein-rich soup that soothes digestion, balances hormones, and nourishes from the inside out.

Why I Love This Recipe

This soup is inspired by a version my mom used to make, one I absolutely loved growing up. It’s my take on that familiar comfort, rebuilt with a wellness twist. The combination of chicken, lemon, and mineral-rich broth brings deep nourishment and calm to both the digestive and nervous systems. It’s rich in protein, collagen, and electrolytes, making it the perfect reset meal for body and mind when you need something soothing yet strengthening.

The Recipe

Ingredients (Serves 4)

• 2 tbsp olive oil

• 1 onion, diced

• 2 garlic cloves, sliced

• 2 large carrots, diced

• 1.5 L good-quality chicken broth

• 2 bay leaves

• Zest of ½ lemon

• 1 tsp sea salt

• 1 tsp black pepper

• ½ cup basmati rice, rinsed

• Juice of 1–2 lemons (to taste)

• 2 eggs (whites separated from yolks)

• 2 cups cooked chicken, shredded

• 4 handfuls of baby spinach (stirred in before serving)

To serve:

• Extra virgin olive oil (for healthy fats)

• Freshly cracked black pepper

• Fresh dill (optional, when in season)

Instructions

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until translucent. Add garlic and carrots; sauté for an additional 5 minutes.

2. Build the base: Pour in the chicken broth and add bay leaves, lemon zest, salt, and black pepper. Bring to a gentle boil, then reduce the heat to medium.

3. Cook the rice: Stir in rinsed basmati rice. Cover and simmer for about 10 minutes, or until tender.

4. Make the lemon-egg mixture: In a medium bowl, whisk egg whites until foamy. Add yolks and whisk again, then slowly whisk in the lemon juice.

5. Temper the eggs: Carefully ladle out 2–3 large spoonfuls of warm broth from the pot into the lemon-egg mixture while whisking constantly. This gently raises the temperature of the eggs to prevent curdling.

6. Combine and finish: Slowly pour the tempered egg mixture back into the soup, stirring continuously over low heat. Add the shredded chicken and warm through for 2–3 minutes. *Do not boil! Keep the soup just below a simmer for a silky, creamy texture.

7. Add greens & serve: Stir in a handful of baby spinach just before serving. Finish each bowl with a drizzle of olive oil, cracked black pepper, and fresh dill.

Storage

• Keeps 3–4 days in the fridge

• Reheat gently over low heat (do not boil)

Why This Recipe Matters

1. Protein & Collagen Support

   Chicken and eggs help repair tissues, support hormones, and boost immune health.

2. Gut + Nervous System Calm

    Lemon and broth soothe digestion and restore balance after stress or inflammation.

3. Balanced Comfort

   Rice and spinach provide steady energy and gentle fibre.

4. Electrolyte + Mineral Support

   Sea salt and lemon maintain hydration and stomach acid function.

5. Anti-Inflammatory Nourishment

   Olive oil and carrots supply antioxidants that protect cells and skin.

Approximate Nutrition (per serving, serves 4)

• Calories: ~310 kcal

• Protein: ~28 g

• Fat: ~12 g

• Carbohydrates: ~18 g

• Fibre: ~3 g

Final Thoughts

This soup feels like home to me; warm, bright, and deeply restorative. It’s a blend of tradition and function: the comfort I grew up with, rebuilt for hormone health, digestion, and recovery.

We’re playing the long game. Small changes. Big outcomes. Real health.

Your partner in health and longevity,

Stacie Mylonas, RHN