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
Place everything in a large dutch oven (this is the one I love), cover, and cook on medium heat for about 20 minutes or until vegetables are tender. Serve with a dollop of sour cream.
Here’s a printable version for ya too! Try it out and let me know if you like it as much as we do.
- 2 cups boiled chicken
- 16 oz frozen cauliflower and broccoli mix
- 16 oz frozen chopped butternut squash
- 8 oz frozen green beans
- 1 medium onion chopped
- 3 cups broth
- 3 cups filtered water
- 3 TBS butter
- 1 TBS garlic powder
- salt and pepper to taste
- Place all ingredients in a large dutch oven or stock pot. Cover and cook on medium heat for 20 minutes or until vegetables are tender. Serve with sour cream.
I made this recipe for our family of five for supper and there was enough leftover for lunch the next day.
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