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Immune-Boosting Chicken Soup with ACE® Multigrain Protein Sourdough Bread

Bright, nourishing, and made for the colder months.

This Immune‑Boosting Chicken Soup brings together fresh ginger, garlic, turmeric, and lemon to create a soothing, aromatic broth that feels as restorative as it tastes. Tender shredded chicken and a silky lemon‑egg finish make every spoonful comforting, while a handful of fresh herbs adds vibrant flavor. Paired with toasted ACE® Multigrain Protein Sourdough Bread, it’s the perfect cozy bowl to warm you up and support your wellness all season long.

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion, finely diced
  • 3 carrots, sliced into coins
  • 3 celery stalks, thinly sliced
  • 4 cloves garlic, finely grated or minced
  • 1 tbsp fresh ginger, finely grated
  • 1½ tsp ground turmeric (or 1 tbsp fresh grated turmeric)
  • 1 tsp kosher salt, plus more to taste
  • ½ tsp freshly cracked black pepper
  • 8 cups good-quality chicken broth
  • 1½ lbs boneless, skinless chicken thighs or breasts
  • 1 bay leaf
  • Zest of 1 lemon
  • 3 eggs
  • Juice of 1–2 lemons (to taste)

To Finish

  • ACE® Multigrain Sourdough Bread, toasted
  • ½ cup leftover rice (optional)
  • ½ cup fresh parsley, chopped
  • ¼ cup fresh dill, chopped
  • Optional: fresh cilantro, chives, or thyme
  • Extra lemon wedges, for serving

Instructions

  1. Heat olive oil in a large pot over medium heat. Stir in the garlic, ginger, turmeric, salt, and pepper. Cook for 30 seconds until everything smells incredible (don’t let the garlic brown). Add the onion, carrots, and celery and cook until softened and fragrant, about 5–7 minutes.
  2. Pour in the chicken broth and add the bay leaf. Bring to a gentle simmer, then nestle the chicken directly into the broth. Reduce heat to low and simmer uncovered for 18–22 minutes, until the chicken is tender and cooked through.
  3. Remove the chicken, shred it with two forks, then return it to the pot.
  4.  In a bowl, whisk the eggs with lemon juice. Slowly whisk in a ladle of hot broth to temper, then gently stir the egg mixture into the soup, stirring constantly
  5. Stir in the lemon zest and lemon juice. Taste and adjust seasoning — you want it savory, lemony, and warming.
  6. Turn off the heat and stir in the parsley, dill, herbs and rice if you’re using. Serve with a side of toasted Ace Multigrain Sourdough Bread for dipping. YUM!