Herby Green Chicken Soup

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- My Notes -

  • 3 cup Water
  • 3 cup Bone Broth
  • 1.5 pound Chicken - bone in
  • 0.13 teaspoon Salt
  • 3 cup Fresh Spinach
  • 2 cup Fresh Parsley - chopped
  • 0.5 cup Fresh Basil
  • 4 medium Carrots
  • 0.5 cup Broccoli - stems,chopped
  • 1 Lime - juiced
  • 1 small Coconut Cream - 5.4 fl oz can
  • 1 teaspoon Maple Syrup
  • 1 tablespoon Tamari
  • 0.25 cup Sauce - prepared chimichurri
  • To make the soup, add water and broth to a medium-large size pot and heat to medium high on the stovetop.
  • Add the chicken pieces with salt, bring to a boil, and reduce the heat down to low to let simmer while the pot is covered.
  • Meanwhile, liquefy fresh spinach, parsley, and basil in a blender with 1-2 cups of broth. Chop the carrots and broccoli stems, and set aside both items for later use.
  • After one hour of simmering, skim the top of soup to remove any impurities. Remove the chicken pieces from the pot and tear away meat from bone, cutting into bite size pieces.
  • Add the chicken meat back to the pot with prepared vegetables and let simmer for 30 minutes or until the vegetables are tender. Add lime juice, coconut cream, maple syrup, tamari, chimichurri sauce, and the liquefied greens to the pot and serve with chopped fresh herbs and/or olive oil drizzle.
We recommend using bone in chicken drumsticks or thighs, but breasts will also work in this recipe. Please use your own homemade bone broth, or any broth without onion, garlic, or celery. We recommend using Native Forest brand coconut milk, or any other brand without gums or thickeners. Be sure that the tamari being used in this recipe is certified gluten free, or use salt in it’s place. Any other low FODMAP acceptable vegetables can be added this soup.
Our chimichurri recipe adds just the right flavor!
Feel free to replace bone broth with equal amounts of water or low FODMAP broth.


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