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Awesome Chicken Gluten Free Soup - How To Make- prep: 30 minutes
- cook: 20 minutes
- servings: 6
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 40 % Daily Value *
- Total Fat: 5 g 6.92%
- Saturated Fat: 1 g 3.1%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 0 mg 0%
- Calcium: 0 mg 0%
- Potassium: 0 mg 0%
- Magnesium: 0 mg 0%
- Iron: 0 mg 0.13%
- Zinc: 0 mg 0%
- Total Carbohydrate: 0 g %
- Dietary Fiber: 0 g 0%
- Sugar: 0 g
- Protein: 0 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
Summary
Here is a delicious, homemade chicken gluten free soup.
Ingredients
1 clove garlic (cut in 3 pieces)
2 tablespoons extra virgin olive oil
1/8 teaspoon ground thyme
6 cups chicken broth
3 cups medium carrots (approximately 1 and 1/4 sliced)
3 cup stalks celery (approximately 1 diced small)
1 cups cooked chicken breast (shredded (approximately 2 )
2 tablespoons fresh chopped parsley
1/4 teaspoon fine sea salt and ground pepper (to taste)
Instructions
Place olive oil in a soup pot along with the garlic on medium low heat. Heat for 2 minutes and then remove the garlic. (Note: removing the garlic makes the recipe low fodmap. I also make this recipe sometimes without any garlic at all.)
Add the celery, carrots and thyme and cook the vegetables for about 5 minutes on medium low heat until they become softened. (Another option: skip the olive oil and cook the celery and carrots in several cups of chicken bone broth for about 20 minutes until tender.)
Add the chicken broth, salt and pepper and continue to cook on medium low for about 20 minutes.
Add shredded chicken and parsley and cook another 5 minutes until completely heated..
It is ready to serve. Can be stored for leftovers also.
Notes: If not on a low fodmap diet, you may mince garlic and leave in soup (or omit completely). There are recipes for Chicken Broth (Bone Broth) and Roasted Chicken Breasts on my site, which I used to make this recipe.