Step into my little woodland tavern, where the fire crackles softly, dried herbs sway from the rafters, and something warm and golden simmers on the hearth. This is a place where travelers come not just for a meal, but for mending—a quiet bowl of comfort when your body feels weary and your spirit needs tending. Today’s brew is a healing tonic, drawn from ancient roots and modern wisdom: lemon for light, miso for balance, ginger and turmeric to stir the magic within. Whether you’re warding off a chill, nursing your gut, or simply seeking warmth, let this potion wrap around you like a thick wool cloak on a rain-soaked day. This is not just soup—it’s medicine from the cauldron. Come, sit by the fire. Let me ladle you a bowl.
This soup is a year-round remedy, brewed most often in life’s quieter, more tender moments. It’s not tied to any holiday, but rather to the seasons of the soul—the ones where your body aches, your appetite wanes, or your mind feels foggy and frayed. I make this when I’m sick, when my gut is out of balance, or when anxiety has dulled my hunger. It’s my go-to on the days when food feels like too much work, but I know I need something to gently pull me back into my body.
Whether it’s the dead of winter or a foggy summer morning, this soup serves as a reset—simple, warm, and deeply nourishing. It’s the kind of food that doesn’t just feed you—it takes care of you.
This recipe was inspired by my Gut Healthy Vegetable Broth and my Miso Veggie Udon.
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Ingredients
~*~*~* see recipe card for quantities ~*~*~*
- chicken
- onion
- garlic cloves
- fresh ginger
- fresh turmeric
- olive oil
- low sodium chicken broth
- water
- lemon juice
- carrots
- celery
- fresh thyme
- fresh rosemary
- celtic sea salt
- black pepper
- cumin
- white rice
- spinach
- miso paste
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft, then stir in garlic, ginger, turmeric, and cumin. Cook for another minute until fragrant.
- Add carrots, celery, thyme, rosemary, broth, water and rice. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, or until the rice and vegetables are tender.
- Stir in the cooked chicken and spinach. Let simmer for a few more minutes until the spinach wilts and the chicken is warmed through.
- Remove from heat. Stir in lemon juice and miso paste (make sure the soup isn’t boiling so you don’t destroy the probiotics). Season with salt and pepper to taste. Serve warm and sip slowly.
Hint: If you're brewing this tonic for a particularly sensitive gut, cook everything low and slow until the veggies and rice are very soft—it makes the soup easier to digest and even more comforting. For extra magic, stir the soup clockwise and whisper an intention for healing into the steam.
Substitutions
- Rice - Out of rice? Try quinoa, orzo, or even finely diced potatoes. (Just simmer until tender.)
- Vegetarian - swap the chicken with lentils or beans, and the chicken broth with veggie broth, for a vegetarian recipe!
Equipment
- 1 large cauldron (or soup pot)
- Wooden spoon (for stirring in your intentions)
- Sharp knife and cutting board (for chopping roots and vegetables)
- Ladle (for serving with care)
- Measuring spoons & cups
- Small grater or microplane (for the fresh ginger and turmeric)
- Soup bowl & spoon (for enjoying your potion properly)
You can find my kitchen tavern favorites here!
Healing Tavern Tonic Soup
Equipment
- 1 Large Pot
- 1 wooden spoon
- 1 sharp knift
- 1 Cutting Board
- 1 ladle
- measuring spoons and cups
- small grater for fresh ginger and turmeric
- soup bowl and spoon for serving
Ingredients
- ½ - 1 lbs cooked chicken
- 1 onion diced
- 3-5 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp fresh turmeric grated
- 1 tbsp olive oil extra virgin
- 4 cups low sodium chicken broth or bone broth
- 1-2 cups water
- 2 lemons juiced
- 2 carrots chopped
- 2 celery stalks chopped
- 1 tsp rosemary fresh or dried
- 1 tsp thyme fresh or dried
- 1 tsp sage fresh or dried
- salt and pepper to taste
- 1 pinch ground cumin
- ½ cup white or brown rice
- 1 cup spinach chopped
- 1 tsp miso paste added off heat to preserve its gut friendly creatures
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and saute until soft and fragrant, around 5 minutes.
- Stir in garlic, ginger, cumin, turmeric, carrots and celery. Cook another 3-4 minutes until slightly softened.
- Add broth, water, thyme, rosemary and sage. Bring to a gentle boil, then reduce to a simmer.
- Stir in rice and simmer uncovered for 20-25 minutes, or until rice and veggies are tender.
- Add in the cooked chicken and spinach. Simmer 2-3 more minutes until spinach is wilted.
- Remove from heat. Stir in lemon juice and miso paste. Adjust salt and pepper to taste.
- Ladle into your favorite wooden bowl and sip slowly.
Storage
Let the soup cool completely before storing—no one wants a soggy spellbook from spilled broth.
Avoid freezing if you’ve already added the miso—if possible, stir that in fresh after reheating to preserve its gut-loving magic.
Store in an airtight container in the fridge for up to 4 days. The flavors deepen beautifully over time, like a good story retold by firelight.
For longer keeping, freeze in individual portions for up to 3 months. Reheat gently on the stove, adding a splash of water or broth to bring it back to life.
FAQ
Absolutely! Simply leave out the chicken and use veggie broth instead of chicken broth. Add a can of white beans or a scoop of cooked lentils for heartiness. You’ll still have a deeply nourishing, plant-powered tonic worthy of any forest apothecary.
Yes, it was crafted with just that in mind. Keep the ingredients simple (you can omit miso, spices, or greens if needed), cook everything until very soft, and sip slowly. It’s gentle, grounding, and easy on the gut—like a hug in a bowl.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
