What do you make when you are under the weather and need to pack in all the good stuff you can? You make Autoimmune Friendly Feel Better Soup – naturally!
Today I found out that a friend had the flu, and despite a full day of work, I knew that this girlfriend needed soup stat! I mean after all, soup has all the good stuff right? Bone broth, veggies, and extra extra love are on the ingredient list, and boy do they work. It’s no joke that when you combine this time of year and having children who are exposed to other children, there are lots of extra germies circulating.
So when my friend voxed that she was up all night vomiting and had a 102 fever and could barely move her aching body, my heart went out to her. I remember when my husband was traveling in the Pacific, and I was home with my 8 week old baby, a newly 3 year old and a newly 4 year old. The 4 of us ended up with the flu and it was so intimidating to be caring for babies while also being sick myself.
I instantly went back to that memory and knew that I needed to get a giant pot of soup on the stove STAT!
Chicken soup is always a solid choice and why my people lovingly refer to it as Jewish Penicillin. I decided to make it with a twist. I knew I was short on time in order to be able to deliver it same day, so I opted for some ground chicken vs a full bird, but did use some great chicken bone broth as my base.
My friend follows a more Autoimmune Protocol style of paleo eating so I wanted to avoid nightshades and dairy for her. So in being mindful of that I still wanted to make a soup that was flavorful enough for the rest of her family but mild enough that she could eat it too. I was really excited with the end result. This recipe will make a double recipe so you can either make it and freeze some for later, or give some to another family. My kids and husband loved it and we added a bit of goat cheese cheddar on top.Print
Autoimmune Friendly Feel Better Soup
- 4 tablespoons avocado oil
- 48 ounces chicken bone broth
- 2 pounds ground chicken
- 1 large onion diced
- 20 ounces chopped rainbow carrots (or regular)
- 2 ribs celery, minced
- 3 cups cauliflower rice
- 1 teaspoons sea salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/2 cup coconut aminos
- Fresh parsley or cilantro to garnish
- Saute the onion in the avocado oil in a stock pot over medium heat
- Once translucent, add in the ground chicken and break it up with a spatula
- When the chicken is no longer pink, add in all the remaining ingredients and bring to a simmer
- Simmer for an hour on the lowest setting still allowing a simmer and then serve warm
- Garnish with parsley or cilantro if desired