Family Friendly Farm

No-Frills Chicken Soup

Today, Janice shares her easy chicken soup recipe. Her family has been on the GAPS diet for a year and a half. Look for her post on Healing on GAPS. When you make and eat soup daily you need to simplify. This is certainly a simple recipe we can all incorporate.

Enjoy! Rachel


When we first started the GAPS Diet in January 2011 I spent a lot of time carefully preparing soups for my family.  I sauteed onions in fat before adding the broth.  I prepared beef broth and chicken broth separately so we could have different tasting, delicious soups.  I meticulously sliced and diced carrots and celery.  However, as Springtime approached our life on our homestead became more and more busy with garden and orchard work.  In order to save time I found myself cutting corners when it came to soup preparation.  We have now been on the GAPS Diet for a year and seven months.  We still have soup for lunch every day.  Here are some of the time-saving tips I have accumulated during our GAPS Diet Journey.

I no longer make beef broth and chicken broth separately.  I simply throw all of our bones (beef, pork, chicken, rabbit) in a pot and let it simmer for 48 hours.  I do not add onions or carrots or celery or any spices to this broth…just bones and water.  When it’s finished I have a beautiful, delicious, gelatinous broth.  I pour it into a gallon-sized glass jar and place it in the fridge until I’m ready to use it.

When I am putting away any leftover vegetables from supper I always make sure that I save the water that the vegetables were cooked in.  That water is also added to the soup.  I want to utilize that water since it contains nutrients that were dissolved in the vegetable’s boiling process.  Besides, the nutrient-filled water helps to thin out a super-gelatinous broth.

When I’m ready to make soup I pour some of the gelled broth into a soup pot and then add a little water to it.  I throw in any leftovers that we have in the fridge.  Leftover green beans that have been seasoned with sea salt, pepper, minced onions, and bacon grease or leftover boiled carrots or leftover bits of roasted chicken or leftover burgers ripped into chunks.  If we have any leftover stew I’ll throw it into the soup pot too.  If I don’t have enough leftovers to make the soup thick enough then I might add in some frozen vegetables.  I always keep some frozen organic peas, green beans, and broccoli florets on hand for this.  I purchase these items in bulk 5 pound bags from Azure Standard.  I also always keep baby carrots on hand if leftovers are sparse.  I can quickly throw some raw organic baby carrots into the soup pot and let it cook while I’m busy taking care of other tasks.  Most of the time I don’t even need to season the soup because the spices from the leftovers are enough to season it.

By doing this our family has a unique soup every day.  The children get especially excited when they see brussels sprouts or chunks of scallop squash in the lunchtime soup.  This no-frills soup works great for our family and, if you’re ever pressed for time, I hope some of these tips will work for you too.



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