AuthorAmber L.Simple chicken and vegetable soup, with loads of low-FODMAP veggies. Daikon radishes are a nice substitute for potatoes to add bulk and texture. Great for lunch or dinner accompanied with a side salad for a full meal.
Ingredients
Directions
Add bone broth and water to large pot. Heat over medium high heat until it comes to a boil.
As the broth heats up, chop daikon and carrots into bite size chunks. Chop fresh rosemary into small pieces. Once the broth comes to a boil, turn heat to low. Add daikon, carrots, rosemary and raw chicken breast to broth and allow to simmer for 25 minutes, until the chicken is fully cooked.
Once the chicken is cooked, remove and transfer to a cutting board. Cut the chicken thighs into small chunks or shred the chicken breast with two forks.
Add diced or shredded chicken back to the pot with fresh chopped spinach. Stir and serve.
Serving Size 15 oz
Servings 6
- Amount Per Serving
- Calories 200.4
- % Daily Value *
- Total Fat 5.3g9%
- Saturated Fat 1.5g8%
- Trans Fat 0.1g
- Cholesterol 65.5mg22%
- Total Carbohydrate 10.0g4%
- Dietary Fiber 3.3g14%
- Sugars 5.8g
- Protein 27.9g56%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Add bone broth and water to large pot. Heat over medium high heat until it comes to a boil.
As the broth heats up, chop daikon and carrots into bite size chunks. Chop fresh rosemary into small pieces. Once the broth comes to a boil, turn heat to low. Add daikon, carrots, rosemary and raw chicken breast to broth and allow to simmer for 25 minutes, until the chicken is fully cooked.
Once the chicken is cooked, remove and transfer to a cutting board. Cut the chicken thighs into small chunks or shred the chicken breast with two forks.
Add diced or shredded chicken back to the pot with fresh chopped spinach. Stir and serve.
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