Root & Flame Chicken Soup
Hearty Root & Flame Chicken Soup: a Fire & Fork original made with chicken, leeks, carrots, and a rich umami broth.
When the kitchen calls for something deeply flavorful, Root & Flame Chicken Soup answers back with a simmer that feeds the soul. Slow-cooked chicken breast, sweet carrots, tender leeks, earthy mushrooms all come together in a savory, herb-forward broth balanced with rice vinegar, fish sauce, and a spark of red pepper heat. This isn’t just comfort food, it rewrites what cozy tastes like.
You Will Need
Protein & Base
4 boneless, skinless chicken breasts
1 tbsp olive oil
4 cups chicken broth
2 cups water
Vegetables
2 leeks, cleaned and sliced
4 carrots, peeled and chopped
3 celery stalks, diced
1 yellow onion, chopped
2 portabella mushrooms, chopped
3 garlic cloves, finely minced
Seasoning & Flavor
1/4 cup rice vinegar
3 tbsp fish sauce
Juice of ½ lemon
1/4 tsp red pepper chili flakes
2 tsp garlic powder
1 tsp poultry seasoning
1 tsp Italian seasoning
1 tbsp umami seasoning
Salt and black pepper, to taste
2 bay leaves
2 tbsp chicken bouillon
Fresh parsley, for garnish
How It’s Done
Start the base: Warm olive oil in a large pot over medium heat. Add onions, garlic, leeks, carrots, celery, and mushrooms. Sauté until softened and fragrant, about 6–8 minutes.
Layer in flavor: Stir in garlic powder, poultry seasoning, bouillon, Italian seasoning, umami seasoning, salt, and pepper. Let everything bloom for a minute.
Add the chicken and broth: Nestle the chicken breasts into the vegetables, then pour in chicken broth, and water. Add bay leaves and bring just to a gentle boil.
Simmer low and slow: Cover, reduce heat to low, and simmer for 35 minutes. This slow, covered simmer draws every ounce of flavor from the roots and herbs.
Finish with brightness: Remove the chicken, shred it, and return it to the pot. Stir in fish sauce, rice vinegar, chili flakes, and lemon juice. Let it rest another 10 minutes on low.
Serve and savor: Ladle into bowls, top with chopped parsley. Salt and pepper to taste.
Chef’s Notes
For Extra Richness: Add a pat of butter or a drizzle of olive oil before serving for a silkier mouthfeel.
Vegetarian Twist: Swap the chicken for extra-firm tofu (pressed and cubed) or chickpeas. Use vegetable broth instead of chicken, and replace the fish sauce with soy sauce or mushroom broth concentrate for a natural umami hit.
Reduced Sodium Option: Use low-sodium broth and skip the bouillon or replace it with unsalted homemade stock. Substitute coconut aminos or rice vinegar with a touch of miso paste in place of fish sauce to retain depth without the salt spike.
For More Body: Stir in cooked rice or pearl barley during the final 10 minutes for a heartier texture.
Flavor Boost Trick: Sauté your mushrooms first until caramelized — that extra browning brings the “flame” to the “root.”
Storage Tip: Leftovers deepen beautifully overnight; refrigerate up to 4 days or freeze up to 2 months.
Nutritional Facts
(per serving)
Calories: ~303 kcal
Protein: 34 g
Total Fat: 8 g
• Saturated Fat: 2 g
Cholesterol: 83 mg
Carbohydrates: 20 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
Sodium: ~2400 mg
Calcium: ~130 mg
Iron: ~2.1 mg
Cozy enough for Sunday, bold enough to knock grandma’s socks off.
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