Gluten free • Dairy free • Nightshade free
This nourishing vegetable soup with homemade AIP bone broth and shredded chicken is light and chunky, and full of goodness. Bone broth is nutrient dense, a healing superfood as it's packed with minerals like magnesium, calcium, collagen, and gelatine that help to support the gut lining and nourish the body. This soup is very easy to make and perfect for any meal of the day.
Nourishing vegetable AIP soup
Cook Time : 60 minutes
Servings : 4
Ingredients
• 1 cup Shredded chicken
• 1 - 2 tbsp olive oil
• 1/2 onion, sliced
• 1/2 leek, white end only
• 3 garlic cloves
• 1 carrot
• 1 parsnip
• fresh rosemary
• 1 tsp salt
• 2 cups water
• 3 cups AIP bone broth
• 1 cup pumpkin, cubed
• 8 button mushrooms, halved
• 2 cups kale
• lemon thyme
Instructions
In a large pot add olive oil and saute onion, garlic and leek until softened.
Add carrot, parsnip, rosemary, water, bone broth and salt. Bring to the boil, then cover and turn down to a low simmer for 40 minutes.
Add pumpkin and mushrooms to the pot, and simmer covered for another 20 minutes until soft.
If you are going to eat immediately follow steps 4, otherwise add these ingredients when next heating soup.
Turn off heat, add kale and shredded chicken, and steam with lid on for 5 - 10 minutes until kale is soft.
Serve with a scatter of lemon thyme.
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