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 on an afternoon that you will 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 | Tree Nut Free | No Sugar (added) |
| Grain Free | Delicious | Vegetarian | Low Sugars (all forms) |
| Paleo | Nightshade Free | Egg Free | Low FODMAP |
Ingredients
- 1 whole chicken, about 2 kg (~4.5 lbs), rinsed and patted dry
- 1 onion, chopped ( or low FODMAP option: 1 bunch of green onions, chopped)
- 5 carrots, chopped
- 6 celery stalks, chopped
- 4 cloves garlic (omit if following low FODMAP diet)
- 2 bay leaves
- 3 zucchinis, spiralized
- 2 TBL herbamare salt
- 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, garlic, onion 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 it to cool for a few minutes and using a mesh strainer, scoop out the garlic, onion and bay leaves but keep the liquid on the stove top.
- Remove the meat from the carcass, reserving all the bones and cartilage. Place the cooked meat in a tupperware and refrigerate.
- Add the bones back to the pot and let simmer on low for about another 2.5 hours till liquid has reduced by 1-2 inches.
- Strain out the bones so you are left with a clear golden broth.
- Now add the chopped carrot and celery to the broth and simmer low for 15 more minutes.
- Finally, add the chicken meat back to the stock, stir in the zucchini noodles and serve with chopped parsley as garnish. Enjoy nourishing your Sole-Fire!
Notes
I like to have mine with a side of plantain chips for crunch.
