These past couple of months, my husband and I have been enjoying making a chicken soup that provides lots of health related benefits for us. Today I am going to share it with you all!
Lots of healthy goodies!
My husband has IBS so we try to make things that do not make his symptoms worse. He is also very sensitive to salt so we have to take that into consideration too.
All of the ingredients are very healthy and nourishing. The following is a list of some of them and their benefits:
- Lemongrass- Lots of antioxidants, anti-inflammatory, helps with GI distress
- Ginger- Anti-inflammatory, helps with GI distress, immune system boosting
- Turmeric- Anti-inflammatory, immune system boosting, pain relief, helps with GI distress
- Cayenne pepper– Helps with GI distress/digestive health, pain relief, clearing congestion
- Cumin- Helps with digestive health, anti-inflammatory
- Coriander- Helps with digestive health, anti-inflammatory
- Cilantro leaves- Helps with digestive health, anti-inflammatory
- Carrots- Higher in carbs than other vegetables but still provide lots of vitamin A and are great for the immune system.
- Bell peppers- high in vitamin A, high in vitamin C, immune system boosting, high in antioxidants
- Mushrooms- These are higher up on the FODMAP scale but if you one can handle them, they are worth eating (if you like the taste that is). They contain good sources of vitamin D, selenium and are great for the immune system.
Why are there no onions and garlic in the soup?
We do love onions but it unfortunately causes my husband to have what he calls, “dumping syndrome.”
He gets the shits. Other people with IBS can probably relate.
In terms of garlic-he is allergic to it. So, we definitely can not use that in the food we both want to eat.
If you like these two things, feel free to add them into the soup if you choose to make it! I am sure it will be absolutely delicious.
The recipe
Nothing about the seasonings is that exact because quite frankly, we really do not keep track of how much of what we put into it. We go by taste alone.
Here it is:
Ingredients-
- 6-8 pounds of chicken, cut into small chunks
- 3 liters of unsalted chicken stock
- 3 pounds of carrots, peeled and chopped
- 4 large bell peppers, chopped
- 16 ounces of sliced mushrooms
- 2.5 cans of coconut milk
- Seasonings- ginger powder, lemongrass powder (or paste), turmeric, garlic, cumin, coriander, cilantro (leaves), cayenne powder, onion powder and potassium salt (has less sodium).
Directions-
- Cook cut up chicken pieces in some oil. Set aside.
- Put the chicken stock, veggies and seasonings to taste into a large pot. Heat on low heat for 15 minutes. Stirring occasionally.
- Add the chicken to the pot and cook for 10 minutes on low heat. Stirring occasionally.
- Stir in the coconut milk and cook for another 5-8 minutes.
- Serve with more cilantro on top, rice, naan or whatever you want!
This makes a good amount of soup so it can be frozen if you are not going to finish it in a reasonable amount of time.
Customize it any way you like!
Stay healthy everyone
We should all be putting healthy foods into our bodies at least once in a while- especially with this pandemic going on. This soup is just another one of the many meal ideas out there that will provide you with some great nutrients.
Thanks for reading!
#cooking #nutrition #soup #diet #health #covid19 #familylife #herbs
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