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:
- 4 cups Bone Broth
- 2 large carrots, lightly chopped
- 2 celery stalks, lightly chopped on the diagonal
- 1 small onion, sliced
- 2 (6-ounce) boneless chicken breasts
- Sea salt or pink Himalayan sea salt to taste
- Black pepper to taste *if tolerated
- 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
