Chicken Soup Recipe for autoimmune support

I thought I’d share another one of my favorite recipes from Izabella Wentz’s Hashimoto’s Food Pharmacology book. This soup supports a healthy autoimmune system and includes savory chunks of carrot, celery, and onion plus shredded chicken, a timeless classic. If you’re wanting noodles I recommend tossing some zuchinni noodles in the soup for extra fiber and nutrients. With fall starting and temperatures dropping, this can warm soup will be an instant classic!

Prep Time: 5 minutes

Cook Time: 30 minutes

Serves: 4

Ingredients:

  1. 4 cups Bone Broth
  2. 2 large carrots, lightly chopped
  3. 2 celery stalks, lightly chopped on the diagonal
  4. 1 small onion, sliced
  5. 2 (6-ounce) boneless chicken breasts
  6. Sea salt or pink Himalayan sea salt to taste
  7. Black pepper to taste *if tolerated
  8. 2 tablespoons of chopped fresh parsley, for garnish

Directions:

1.In a medium-size pot, bring the broth to a boil, and then add the vegetables and chicken.

2. Bring back to a boil, then reduce to medium-low, and simmer for 25 to 30 minutes, or until vegetable chunks are tender and chicken can be easily broken apart with a fork.

3. Remove the chicken and shred with two forks.

4. Return the shredded chicken to the pot, season with salt, pepper, and parsley, and serve warm.

Nutrition Facts Per Serving:

19.57g protein, 3.64g fat, 6.37g carbohydrates, 0.12mcg Vitamin B-12, 0.54mg Iron, 0mcg Iodine, 25.88mg Magnesium, 583.12mg Potassium, 13.19mcg Selenium, 282.27mg Sodium

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Lynn-Kettell Slifer

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