Prep Time | 2 hours (mostly hands off) |
Servings |
servings
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Ingredients
For the stock:
- 1 1/2 pounds chicken breast with bone-in and skin-on
- 8 cups water
- 2 medium carrots cut into large chunks
- 1 bunch scallions green part only
- 8 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 handful fresh parsley leaves and stems
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the soup:
- 2 medium carrots chopped into bite-size pieces
- 1 small celery root peeled and chopped into bite-size pieces
- 1 medium rutabaga peeled and chopped into bite-sized pieces
- 2 cups spinach , fresh
- 1 tablespoon lemon juice , fresh
Ingredients
For the stock:
For the soup:
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Instructions
- Make the stock: Add the chicken, water, first 2 carrots, scallion greens, thyme, rosemary, parsley, bay leaves, salt and pepper to a medium stock pot over high heat.
- Bring the mixture to a boil for about 20 minutes. Check the chicken with a meat thermometer for doneness- it should register 165 degrees F. Shut off the heat, cover the pot, and let it sit for one hour.
- Remove the chicken breast from the pot, and pull the meat off the bone. Discard the bones and skin, then shred or chop the meat and set aside. Strain the broth through a fine mesh sieve and discard the herbs and carrots. Return the broth to the stock pot.
- Add the remaining carrots, celery root, and rutabaga to the broth, bring to a boil, then reduce the heat to simmer. Simmer for 15-20 minutes, until the vegetables are fork-tender. Add the chicken and simmer 5 minutes more.
- Add the spinach and lemon juice, and simmer for ~1 minute more, just until the spinach is wilted. Taste, adjust seasoning if needed, and serve.
Recipe Notes
Adapted from For a Digestive Peace of Mind blog at http://blog.katescarlata.com/2016/01/28/low-fodmap-chicken-and-rice-soup-with-turmeric/, by Kate Scarlata RDN, 2016.