The LBD of Chicken Soups (AIP/Paleo/Low FODMAP)

Food Soups & Salads October 11, 2017

“One is never over-dressed or underdressed with a Little Black Dress.”
― Karl Lagerfeld

This chicken and veggie soup number is the little black dress of chicken soups. It is so simple and versatile (not to mention nutrient dense, too).

Even better, it fits a number of protocols… It’s full of gut-healing bone broth. It’s made with no added fat and uses skinless chicken breasts (so it satisfies the needs of your weird friends who haven’t discovered the merits of happy fat, yet. They will, don’t worry!) – but, it’s so easy to add some happy fat at the end. The base vegetables can easily be tweaked to satisfy a low FODMAP diet. And, it’s so tasty, your AIP muggle-mates won’t have a clue they’re being ‘healthy’.

The LBD of Chicken Soups can easily adapt to suit:

AIP/Paleo
Low carb
Low fat/high fat (just add a tablespoon or two of your favourite fat to your bowl!)
Low FODMAP (follow the recipe instructions)
AIP Muggle friendly
Whole 30

This recipe makes 6 serves. So, if you’re feeling greedy and want to make it all for yourself, I suggest portioning it up into 1/2 litre jars – that’s about 2 serves per jar. It freezes beautifully (just wait until the soup cools before you put the jars into your freezer).

I have another WORLD FAMOUS Super-Power Chicken Soup which is fab’ for long winter days when you want spend some time in the kitchen, but this LBD version is my no fail, easy-peasy option.

I think this has the potential to become a family favourite at your place…

The LBD of Chicken Soups (AIP/Paleo/Low FODMAP)

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

This recipe is AIP-friendly
Serves 6

Author: Joanna Frankham

Recipe type: Soup

Serves: 6

Ingredients

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)

Method

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.
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.
Now, stir in carrots, celery and zucchini. Bring to the boil then reduce heat; cover and simmer 15 minutes or until vegetables are tender.
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.
Garnish with chopped parsley

Notes

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.

E N J O Y !

Joanna Frankham / About Author

Joanna Frankham helps you to make lasting diet and lifestyle choices that serve you. Jo is your AIP Mentor and Certified Health Coach who uses tools, rituals and group programs (like her foundational AIP Reset group program) to help you break down the AIP framework into manageable pieces; all to enable you to implement positive changes to improve your health. Jo’s special sauce is her ability to facilitate bringing AIPers together in a way that is informed, inclusive and encouraging. Chronic illness doesn’t have to be isolating.