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Citrus Chicken Soup (Faceplant Soup)

Updated: Nov 24, 2020

One of my favorite patients in Seattle used to channel a new soup recipes whenever she was having a particularly good acupuncture treatment. She calls acupuncture “endorphin mediated face-plant therapy” because of the excellent night’s sleep she gets on her treatment nights. Here is one of our favorite acupuncture-inspired recipes:


  • 1 lb organic chicken or grass fed beef (either can be pre-roasted or grilled)

  • 2 Tbs extra virgin olive oil (EVOO)

  • 3 cloves garlic, crushed

  • 1 onion, chopped

  • 1 cup brown rice or millet

  • 16 oz box organic chicken or beef stock

  • 1 inch piece of fresh ginger, grated

  • 1-3 teaspoons cinnamon

  • Paprika ½ tsp

  • 1 organic orange, zest plus juice

  • Organic lime juice (1/2 lime)

  • 1 small butternut squash – small pieces - add 15-20 min at end

  • 1 zucchini (same as above)

  • 1-2 carrots, chopped

  • Salt & pepper to taste


  • Heat a soup pot on med-high heat. When hot, add EVOO and heat.

  • Sauté onion, garlic and if necessary the chicken / beef until braised / browned.

  • Add rice or millet, then stock and any water necessary to cover plus a couple of inches.

  • Add ginger, cinnamon, paprika, zest and juice from one orange, juice from ½ lime.

  • Allow to come to a low boil. Reduce heat to simmer and cover.

  • Meanwhile, chop up carrots and add to pot.

  • Chop up butternut and zucchini squash and set aside.

  • Cook until grain is about halfway done.

  • Add squashes, any water necessary, and cook for 15-20 more minutes until butternut squash is fork tender.

  • Add salt and pepper to taste.

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