Chicken Vegetable Soup

Winter and cold/flu season are in full swing here so there’s no better time to have chicken soup on hand.  There’s so much nutrition packed in this basic recipe!

• Chopped carrots and celery (about 4 each)
• Diced spring onion (green part only)
• Shredded cooked chicken (about 4-5 pieces chopped or shredded)
• Homemade bone broth or a low FODMAP brand if necessary (about 12 cups)
• 1 tablespoon of garlic infused olive oil (this is optional but use a certified low FODMAP version if necessary)
• 1 teaspoon of sea salt (or to taste but watch if you use broth with salt added)
• Quinoa noodles or rice (optional)
• Fresh parsley or celery leaves for topping (optional)

Saute carrots, celery and onion in olive oil for a couple minutes

Add chicken and broth, simmer until vegetables are soft

Add salt to taste and prepared rice or noodles if desired

Top with parsley or celery leaves

Note: this is great with leftover chicken that was roasted with some of the basic seasonings – sage, thyme, parsley & rosemary

Cheers and God Bless!