A frequent family favorite is chicken soup. Not only is it nourishing but it is comforting. Chicken soup is always asked for when an illness comes around. Starting the soup with gut healing bone broth and loading it with onions and garlic, you are sure to cure what ails you!
This is my quick version when we’ve had busy days. But, it is usually all about my freezer supply! I try to keep a few quarts of chicken broth in the freezer along with shredded chicken.
Then all I need to do is chop and cook the veggies, add the broth and meat, season it and we have a healthy meal.
We steer away from pasta here, but my kids love this over rice. I have come to enjoy it over roasted cabbage.
This also makes a great gravy. I’ve been using gluccamannan to thicken our gravy because it is on plan for Trim Healthy Mama and the Autoimmune Protocol. It is made from the konjac root, a starchy root vegetable, similar to a yam.
If you are following the THM plan, this is an S so you may want to scale back on the carrots or leave them out. If you use all white meat, a fat free broth and scant amount of olive oil to saute the veggies you can easily make this an E by serving with the carrots and rice.
- 6 cups of chicken broth
- diced chicken
- 1 diced onion
- 4 diced celery stalks
- 2 diced carrots
- 6 chopped cloves of garlic
- 4-5 bay leaves
- 1 cup spinach
- salt and pepper to taste
- 1-2 tsp. gluccamannan
- olive oil
- -Sautee onions, garlic, celery and carrots in olive oil until tender
- -Add chicken broth and bring to a boil
- -Sprinkle in gluccamannan and stir until the soup has thickened.
- -Add salt and pepper to taste
- -Stir in chicken and spinach right before servings, you just want them heated
This recipe is linked at Gwen’s Nest for Trim Healthy Tuesday, Kelly the Kitchen Kop’s Real Food Wednesdays, Phoenix Helix for AIP Recipe Roundtable, Whole Food Mom on a Budget for Savoring Saturdays and Richly Rooted for Wellness Wednesdays.