This week we started the GAPS Diet to improve our gut health. You can read all about GAPS here and why chose to implement GAPS here. While I feel, we usually eat pretty healthy, the limitations of doing GAPS has caused us to come up with new recipes. Recipes that taste great, meet the GAPS Intro Diet guidelines and are filling. Challenge accepted and met with this chicken and vegetable soup.
Filled with boiled chicken and a variety of vegetables and cooked in broth this chicken and vegetable soup was so nutritious and delicious. Topping it with some homemade sour cream gave it the finishing touch.
Chicken and Vegetable Soup Ingredients:
- 2 cups boiled chicken (I used the chicken from my homemade broth)
- 16 oz frozen broccoli and cauliflower
- 16 oz frozen chopped butternut squash
- 8 oz frozen green beans
- 1 medium onion chopped
- 3 cups homemade broth
- 3 cups water
- 1 TBS garlic powder
- 3 TBS butter
- salt/pepper to taste
Here’s a printable version for ya too! Try it out and let me know if you like it as much as we do.