There is something so comforting about Chicken Soup. It’s a complete meal in a bowl, soothing to a sore tummy, cozy on a rainy day and very easy to digest.
Traditionally eaten at dinner or lunch, it also makes for a great breakfast, when you’re transitioning away from eating sugary cereals or other processed breakfast foods, because it’s simplicity and mellowness make it easy to tolerate.
The way I like to make mine, does take some time (prepare it over an afternoon that you’ll be at home and able to attend to it). This long, slow cook process, means that it is full of minerals, collagen and more amino acids with all their anti-inflammatory benefits and gut healing properties.
Emily’s Dietary Scorecard
| Gluten Free | Dairy Free | Nut Free | No Sugar (added) |
| Grain Free | Egg Free | Delicious | Low Sugars (all forms) |
| Paleo | Nightshade Free | Whole30 | Low FODMAP |
Ingredients
- 1 whole chicken, about 2 kg (~4.5 lbs), rinsed and patted dry
- 2 bay leaves
- 2 TBL herbamare salt
- 1 onion, chopped ( or low FODMAP option: 1 bunch of green onions, chopped)
- 4 cloves garlic (omit if following low FODMAP diet)
- 5 carrots, chopped
- 6 celery stalks, chopped
- 3 zucchinis, spiralized
- Fresh chopped parsley
Instructions
- Place the rinsed chicken into a large pot, fill it with water until the chicken is just submerged, add in the bay leaves and herbamare salt. Cover and bring to a boil.
- Once boiling, reduce the heat and simmer on low for about 1 1/2 hours.
- Now carefully remove the cooked chicken from the liquid, allow to cool for a few minutes whilst continuing to simmer broth on the stove top.
- Once the chicken is cool enough to handle, remove the meat from the carcass, reserving all the bones and cartilage. Place the cooked meat in a tupperware and refrigerate.
- Add the bones and cartlige back to the pot along with the garlic and onion and let simmer, uncovered, on low for about another 2.5 hours till liquid has reduced by 1-2 inches.
- Strain out and discard the bones, cooked garlic, onion and bay leaves so you are left with a clear golden broth.
- Now add the chopped carrot and celery to the broth and simmer low for 5-15 minutes, depending on how soft you like your veggies.
- Finally, add the chicken meat back to the stock, stir in the zucchini noodles and serve with chopped parsley as garnish. Enjoy warming your Sole-Fire!
Notes
As an AIP option, serve with a side of plantain chips for crunch factor.
