Today’s recipe is a fun twist on a typical chicken soup. Ultimately, I wanted to make a soup that was creamy, yet low in FODMAP content, as well as fee of coconut milk, which is subsequently also somewhat troublesome to those with compromised GI tracts like myself. Therefore, with local celery root in our fridge, and a freezer full of leftover meat my father had previously smoked, I decided to whip up a quick, creamy chicken soup. Despite being made with relatively plain ingredients, this recipe comes together as a very tasty soup, of which those with or without allergies or restrictions will equally enjoy. By omitting the chopped celery typically found in a chicken soup, and replacing it with pureed celery root, as well as using leeks greens in place of onion, all of the traditional flavors of chicken soup are present, yet without any high FODMAP ingredients. As a note, depending on how salted your bone broth or stock is, how much salt is needed will vary. Though my recipe uses leftover chicken, any leftover meat, such as pork or beef, would be equally delicious. Overall, today’s cream chicken soup is not only flavorful, but it s very simple to prepare, making it the perfect recipe find quick warmth on a chilly winter day.
Creamy Chicken Soup
(Serves 6-8)
Ingredients
- 3 cups leftover rotisserie chicken
- 2 cups chopped celery root (from 2 medium sized roots)
- 6 cups chicken bone broth
- 1 1/4 cup chopped carrots
- 1 cup chopped leek greens
- 2 tbsp olive oil
- 1 tbsp chopped fresh tarragon
- 1 tbsp chopped fresh parsley
- 2 tsp sea salt
- 1 tsp dried thyme
Process
- Peel and chop celery root into 1 inch chunks.
- Place celery root in a medium sized sauce pan filled with water and boil until for tender, 10-15 minutes.
- In a large stock pot, heat olive oil on medium-low heat.
- Chop carrots into 1/4 inch rounds and place in stock pot, sauteeing for 3 minutes.
- Chop leeks into 1/2 inch rounds, and stir into the carrots.
- Chop tarragon and parsley, sprinkling on top of the mixture, a long with the sea salt and dried thyme, allowing the mixture to cook for another 5 minutes.
- Shred rotisserie chicken and add to the stock pot, stirring with a spatula to combine all of the ingredients.
- Turn the heat to medium and add in 4 cups of bone broth.
- In a blender, blend together the boiled celery root and remaining 2 cups of broth until smooth.
- Pour into the stock pot, stirring until fully incorporated.
- Turn heat to medium-high, and allow the mixture to come to a light simmer, letting cook for another 6-8 minutes, until the vegetables are cooked to your liking.
- Remove from heat and use a ladle to serve in desired bowls.
Recipe Notes
If you do not have leftover roaster chicken, simply cook off the equivalent of ground chicken.
To ensure your soup is completely free of FODMAPs, make your own bone broth without any garlic, onion, or celery.
To ensure your soup is completely free of FODMAPs, make your own bone broth without any garlic, onion, or celery.
1 Corinthians 1:3-4 “ Blessed be the God and Father of our Lord Jesus Christ, the Father of mercies and God of all comfort, who comforts us in all our tribulation, that we may be able to comfort those who are in any trouble, with the comfort with which we ourselves are comforted by God.”
Thank you. I have been looking for soup ideas on Paleo AIP and Low FODMAP.