Roast Chicken Soup Recipe | Nutritional Therapy for IBD

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Recipes

Roast Chicken Soup

Prep:

Cook:

1 hour 30 minutes

3 servings

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Ingredients

2 garlic cloves, minced

2 carrots, peeled and cubed

1 cup butternut squash, peeled and cubed

1 small sweet potato, peeled and cubed

½ onion, quartered

2 TBSP extra virgin olive oil

4 cups chicken stock, (without added preservatives)

2-3 cups leftover shredded chicken or 1-pound uncooked chicken breasts

½ tsp dried thyme

½ tsp dried rosemary

¼ tsp dried oregano

½ tsp dried parsley

1 cup water

2 cups baby spinach, washed and chopped

salt to taste

2 garlic cloves, minced

2 carrots, peeled and cubed

170 grams butternut squash, peeled and cubed

1 small sweet potato, peeled and cubed

½ onion, quartered

2 TBSP (30 ml) extra virgin olive oil

946 ml chicken stock, (without added preservatives)

280-420 grams leftover shredded chicken or 454 grams uncooked chicken breasts

½ tsp (2.5 ml) dried thyme

½ tsp (2.5 ml) dried rosemary

¼ tsp (1.25 ml) dried oregano

½ tsp (2.5 ml) dried parsley

237 ml water

60 grams baby spinach, washed and chopped

salt to taste

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Dietary Therapies

IBD-AID P1

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Disease state

Flares

Strictures

Recipe PDF

Instructions

Preheat oven to 425°F (218°C).
Toss garlic, carrots, butternut squash, and sweet potatoes in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes, or until the vegetables are tender.
Meanwhile, bring the chicken stock to a simmer in a large stockpot.
Add the chicken, dried herbs, and salt.
Cover and cook while the vegetables are roasting, about 15 minutes.
For raw chicken breasts, cook for about 45 minutes, until chicken is cooked through and tender enough to shred with a fork.
Add roasted vegetables, dried herbs, water, spinach and salt to the soup.
Simmer for 5-10 minutes. Blend/purée the soup with a hand blender or blender.