Chicken Soup

in

Ingredients

1 chicken breast (bone-in)
2 chicken legs
1/2 leek
red bell pepper
carrots
zucchini
green beans
cilantro (add the whole bunch, no need to chop because you’ll remove it before eating)
salt

Directions

  1. In a stock pot add the chicken and enough water to cover the chicken.

  2. Once the water starts to boil add the vegetables (wait a bit longer on the zucchini so it doesn’t get soggy) and cook for about 25 minutes.

  3. About 10 minutes before it’s done, add the cilantro. Remove the cilantro when the soup is done cooking if you are like me and don’t LOVE cilantro. This gives the essence of cilantro and the health benefits without the strong soapy flavor.

That’s it. No sautéing. Quick and simple. Nutritious and healing. 

TIPS

**Another note about SIBO and chicken soup. Any broth made with cartilage is SCD (Specific Carbohydrate Diet) legal but is high FODMAP. You may have to test this out. Nonetheless, this quick boil method is not as nutritious as a slow-cooked 24-36 hour chicken bone broth, but it is still packed with healing nutrients.

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