This has become a family favorite and I want to share it with you.
I started making this when we learned that our daughter had leaky gut syndrome. This was keeping her sick even after being gluten free for 2 years. The recipe I started with was the basis for the Specific Carbohydrate Diet.
I have made it so many times and customized it along the way. I’m sure you will appreciate the the final product.
Grocery list for wonderful soup:
6-8 skin on chicken thighs(depending on size)
1 lb chicken sausage(I use organic from Sunworks)
8-10 good size carrots(for the soup in the picture, I found thumbelina carrots for a change)
2-3 cups of chicken stock(I prefer to make my own)
1 1/2 yellow onion
1 handful of fresh cilantro
1 handful fresh parsley
Sea salt and ground pepper to taste
This soup is purposely sparse on spices, to aid in healing, but adjust it to your tastes.
Peel carrots and cut 3/4 into large pieces and the remaining carrots into bite sized pieces. (You will need to easily pull out larger ones so that you can blend them up.)
Cut onion into larger pieces.
In a large pot, place chicken, carrots, onion, cilantro, parsley and chicken stock. Salt and pepper to taste. Top with water and slow boil for 3 hours. While soup is boiling, brown chicken sausage and break into small pieces.
After 3 hours, the carrots are very soft(great for easy digestion). Separate the chicken and vegetables from the stock. If you have an immersion blender, then blend the large pieces of carrot and some of the onion to create a more cloudy soup. If you are blending in a blender or Vitamix, put vegetables and some stock into the blender and slowly blend until smooth and creamy. Pour into the stock and stir into a nice soup. Carefully remove all bones and skin from the chicken thighs.(I then use the skin and bones again to make chicken stock)
Cut chicken into small pieces and prepare to put back into the soup. Add the browned chicken sausage at this time. You have a portion of carrots and onions to put back into the soup. Continue to simmer on low and season to taste.
This makes enough soup for a few days and it makes a great school lunch item. You can freeze the soup and if stored correctly, it will be good for quite some time. It usually doesn’t last that long though.