Classic Chicken Soup
DAIRY
FREE
NUT
FREE
PALEO
DIET
This classic soup will likely become a go-to meal in stages 1 and 2. It’s quick, easy, tasty, and very good for your gut. Don’t forget to add the fat for the extra gut-healing boost.
| Prep Time 20 minutes |
Cook Time 20 minutes |
Makes 8 to 10 cups |
Serving Size 1 cup |
INGREDIENTS
8 cups homemade chicken stock
2 medium carrots, cut into ¼ -in. (.5cm) slices
2 large stalks celery, cut into ¼ -in. (.5cm) slices
1 medium yellow onion, sliced medium
2 tsp. sea salt
3 or 4 black peppercorns
1 or 2 cups cooked, shredded chicken reserved from making stock (optional)
2 TB. animal fat or coconut oil
METHOD
1 In a large stockpot over high heat, bring chicken stock to a boil.
2 Reduce heat to medium-low, and add carrots, celery, yellow onion, sea salt, black peppercorns, and chicken (if using). Simmer for 20 minutes. (For earlier stages, you might want to put the peppercorns in a bouquet garni bag or tie them in cheesecloth for easier removal. In stage 3, you can add 1 tablespoon finely chopped fresh parsley in the last 5 minutes of cooking. After stage 4, you can add ½ teaspoon dried basil.)
3 Serve immediately with 1 or 2 teaspoons animal fat in each bowl.
Variation
Lemon Chicken “Rice” Soup
METHOD
1 Replace all the vegetables with ½ head of cauliflower florets, very finely diced into rice size with a knife or a food processor fitted with a metal chopping blade.
2 After bringing the stock to a boil, reduce heat to medium-low, add cauliflower, and cook for 10 minutes. Remove from heat, and add the juice of 2 small lemons.
3 In a medium bowl, beat 3 egg whites until they form stiff peaks. Fold in 3 beaten egg yolks, and add to the soup by spoonfuls, mixing well after each. Soup will foam and develop a thicker body. Serve immediately.