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Herbal Chicken Soup with Brown Rice

Brought to you by
International Medical University Malaysia

Boiled together with an abundance of herbs such as Solomon’s Seal, Wolf berry seeds and Chinese Angelica Root, for a rich and flavourful soup with specific curative properties to help heal your mind, body and soul, improving your immunity and boosting your energy level. 

This recipe is brought to you by International Medical University (IMU) students in partnership with Nestlé for Research & Development in Nutrition and Dietetics. 


Prep time

30 mins

Cooking time

1 hour 30 mins


5 persons

Nutrition Information per serving



For Herbal Chicken Soup

  • 1.4 kg Chicken, Whole Leg
  • 144 gm Herbal, Mixed
  • 5 gm Salt, Fine
  • 1.25 l water

For Brown Rice

  • 160 gm Brown Rice,Jasmine SunBrown, Uncooked
  • 310 ml Water
  • 2.5 gm Dried Korean Seaweed

Mixed vegetable Salad

  • 15 ml Thai Sauce
  • 30 gm Cucumber
  • 30 gm Carrot
  • 30 gm Chinese Turnip
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For Herbal Chicken Soup

  1. Immerse herbal into water and cut into smaller pieces.
  2. Boil water before making soup.Add herbal into boiled water and continue to boil for 1 hour.
  3. Herbal essence is ready for making herbal chicken soup
  4. Marinate the raw chicken with salt in mixing bowl.
  5. Remove the skin and fats from the chicken.
  6. Arrange chicken pieces onto steamer tray. Pour the herbal essence into the steamer's tray.
  7. Put into steamer and steam for 20-30 minutes or until it cooked.

Mixed vegetable Salad

  1. Cut chinese turnip in small dice.
  2. Shreds the carrots and cucumbers.
  3. Add in cucumber, carrots and chinese turnip into mixing bowl.
  4. Add in Thai sauce and stir well.

Brown Rice

  1. Rinse uncooked rice with filtered water for twice.
  2. Add in water and uncooked rice into rice cooker.
  3. Cook the rice until it is read to serve.

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