The LBD of Chicken Soups (AIP/Paleo/Low FODMAP)
Prep time
Cook time
Total time
This recipe is AIP-friendly
Serves 6
Recipe type: Soup
Serves: 6
  • 1 litre chicken bone broth
  • 3 cloves garlic, peeled and pressed
  • 1 teaspoon salt
  • 1 teaspoon rosemary leaves, finely chopped
  • 1 teaspoon fresh thyme leaves, finely chopped
  • 2 skinless chicken breasts (approximately 400g/14 oz), preferably organic
  • 3 carrots, peeled and diced
  • 3 celery stalks, chopped
  • 3 zucchini, diced
  • 3 sping onions/scallions, chopped
  • a few stalks of parsley, chopped (optional)
  1. Place bone broth, garlic, herbs and salt into a large dutch over a medium-high heat. Bring to the boil. Add chicken. Return to the boil.
  2. Reduce heat to low. Simmer, covered, for 15 minutes or until chicken is just cooked through. Remove chicken to a bowl. Cover and set aside.
  3. Now, stir in carrots, celery and zucchini. Bring to the boil then reduce heat; cover and simmer 15 minutes or until vegetables are tender.
  4. While the vegetables are cooking, chop the chicken into bite-sized chunks. Add to the soup, along with the spring onions, once the vegetables are ready. Heat through for a couple more miunutes before serving.
  5. Garnish with chopped parsley
There is no fat used in the preparation of the soup.
To add fat, stir in 2-3 tablespoons of olive oil, coconut oil or ghee (if tolerated).
For a higher carb version, add 1 peeled and diced sweet potato five minutes before adding the rest of the vegetables.
For low FODMAP, increase carrots and zucchini to 4 and reduce celery to one stalk. Use only the green portion of the spring onions.
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