f58e2f698a4f0eac989692cb20bfe546?s=96&d=mm&r=gf58e2f698a4f0eac989692cb20bfe546?s=96&d=mm&r=gAuthorAmber L.
RatingDifficultyBeginner

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.

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Yields6 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins

Ingredients

 24 ounces Bone Broth (3 cups)For low-FODMAP, check ingredients to exclude onion and garlic if not making your own
 24 ounces Water (3 cups)
 2 tablespoons Fresh Rosemary, chopped
 17 ounces Daikon, chopped1/2 large daikon
 8 ounces Carrot, chopped3 medium carrots
 15 ounces Zucchini, chopped1 medium zucchini
 2 ounces Spinach, chopped
 2 teaspoons Salt
 1 lb Chicken breast or thighs(add more if you'd like more meat)
Soup with green, orange and white vegetables in a blue rimmed ceramic bowl

Directions

1

Add bone broth and water to large pot. Heat over medium high heat until it comes to a boil.

2

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.

3

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.

4

Add diced or shredded chicken back to the pot with fresh chopped spinach. Stir and serve.

Nutrition Facts

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

 24 ounces Bone Broth (3 cups)For low-FODMAP, check ingredients to exclude onion and garlic if not making your own
 24 ounces Water (3 cups)
 2 tablespoons Fresh Rosemary, chopped
 17 ounces Daikon, chopped1/2 large daikon
 8 ounces Carrot, chopped3 medium carrots
 15 ounces Zucchini, chopped1 medium zucchini
 2 ounces Spinach, chopped
 2 teaspoons Salt
 1 lb Chicken breast or thighs(add more if you'd like more meat)

Directions

1

Add bone broth and water to large pot. Heat over medium high heat until it comes to a boil.

2

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.

3

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.

4

Add diced or shredded chicken back to the pot with fresh chopped spinach. Stir and serve.

Chicken & Veggie Soup

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