Chicken soup with a scoop of basmati rice is a soothing, easy-to-digest meal—perfect for anyone struggling with gut issues like IBS or IBD. With tender, well-cooked vegetables simmered in a nutrient-rich, healing broth, it’s gentle on the digestive system while providing easily absorbable nutrients.
Ingredients:
16 oz organic ground chicken
Two 32 oz containers of organic chicken broth (regular sodium)
1 large yellow onion, diced
Optional: 1 teaspoon freshly minced ginger
Optional: 1 clove of garlic minced
1 bunch of organic celery, chopped
1 bunch of organic red chard, chopped (include the stems!)
1 bunch of organic carrots – about 5 carrots (chopped)
½ teaspoon black pepper
1 ¾ teaspoons Himalayan salt
3/4 teaspoon of curry powder
1/2 teaspoon cumin
Optional: 1/8 teaspoon cinnamon
2 Bay leaves
Olive oil
Fresh organic Italian parsley
Optional: Organic basmati rice for serving
Ingredients:
16 oz organic ground chicken
Two 32 oz containers of organic chicken broth (regular sodium)
1 large yellow onion, diced
Optional: 1 teaspoon freshly minced ginger
Optional: 1 clove of garlic minced
1 bunch of organic celery, chopped
1 bunch of organic red chard, chopped (include the stems!)
1 bunch of organic carrots – about 5 carrots (chopped)
½ teaspoon black pepper
1 ¾ teaspoons Himalayan salt
3/4 teaspoon of curry powder
1/2 teaspoon cumin
Optional: 1/8 teaspoon cinnamon
2 Bay leaves
Olive oil
Fresh organic Italian parsley
Optional: Organic basmati rice for serving
Instructions:
- Cook the basmati rice in a pot according to the package instructions so it is ready to serve alongside the soup!
- Heat 2 tablespoons of olive oil on medium high heat in a large soup pot.
- Sauté the diced onion along with 2 bay leaves for 5 minutes until translucent while stirring.
- If you wish, add the optional minced clove of garlic and minced teaspoon of ginger and sauté for 2 additional minutes until fragrant.
- Add the organic ground chicken and sauté for 5 minutes, breaking up the chicken with a wooden spoon.
- When the chicken has browned and appears cooked, add 1 teaspoon of Himalayan salt, ½ teaspoon of black pepper, ¾ teaspoon of curry powder, 1/2 teaspoon cumin, and the optional 1/8 teaspoon of cinnamon.
- Add just approximately ¼ of the amount of the chopped carrots and celery and sauté for 2-3 minutes to add aromatic flavor (the remainder we will add later so the veggies won’t get soggy).
- Add the chicken broth (both containers) and increase the heat to high. Cover with lid. When it reaches a boil, turn off the heat briefly so that you can
- safely add the remaining carrots, celery, and chopped chard. Add the additional ¾ teaspoon of salt. Drizzle a little more olive oil over the veggies.
- Increase the heat, cover, and bring to a boil again. Then reduce heat and let simmer for 7 minutes.
- Ladle the soup into a bowl and top with a scoop of fresh basmati rice. Sprinkle with freshly chopped Italian parsley.
- Stir and enjoy!
