Healing Detox Soup (SIBO, Paleo, AIP, Low FODMAP)

Detox Soup - Bowl

Whenever I come back from vacation, or feel like I need a reset, I make soup. There’s something about soup that just feels healthy, especially in winter when it’s too cold to eat salads. My body wants all of the nutrients, and with soup, it gets exactly that. This soup also reminds me of my mom’s soup because she taught me how to make OG broth, and anything that reminds me of my mom’s cooking brings a smile to my face.

This particular soup is really simple and has everything you need to cleanse your system. Bitter greens like collards and kale are packed with vitamins A, C and K, and minerals like calcium, potassium and magnesium. They help detoxify your liver, which regulates cholesterol, balances hormones, detoxifies the blood, and metabolizes fats. Carrots contain a serious amount of beta carotene - the antioxidant your body converts to vitamin A - which helps to protect against cancer, fight off infections, build the immune system, and maintain eye and skin health. Homemade bone broth (or stock) is full of collagen, nutrient dense, easy to digest, promotes healing, and great for reducing inflammation (it also promotes gut integrity…and I’m all about that!). Lemons have so many amazing properties (you can read all about them here), and organic extra virgin olive oil rounds everything out with heart-healthy fat.

This recipe is also SIBO friendly, AIP (Autoimmune protocol), paleo, keto, and low FODMAP (Vegans and vegetarians, remove the chicken and add sweet potatoes and other veggies. Pescaterians, add fish or shellfish). Now that you know everyone can eat it, go ahead and make it. The waiting is the hardest part!

Prep Time: 15 min.
Cook Time: 3 hours
Servings: 8

1 whole chicken, 4-5 lbs. 
2 heads of kale, de-stemmed chopped
2 heads of collard greens, de-stemmed and chopped
1 lb. carrots, chopped
1 tbsp. Apple cider vinegar
1 head parsley, divided
Juice of 1/2 lemon
1 tbsp. olive or coconut oil
1 tbsp. Apple cider vinegar
Salt and pepper to taste

1. To make broth, cover chicken with water and add any vegetable discards to a large stock pot. I had (in my freezer) carrot tops, Swiss chard stalks, carrots, and celery. Add lots of salt and apple cider vinegar. Boil on high to water is rolling, then reduce heat to simmer and cover. Boil for 2 hours. 

2. While stock is simmering, chop kale, collards, and carrots. After 2 hours, take chicken out of broth and carefully remove the discards, so broth is clear. Use a strainer for best results. 

3. When broth is clear, add kale, collards, and carrots to stock. Bring to boil and reduce to simmer. Cover pot loosely so some air gets out. Boil for 1 hour. 

4. In the meantime, clean the chicken off the bones and shred thinly. At the 45 minute mark, add chicken back into pot. Alternatively, you can keep the shredded chicken in a separate tupperware and add it to the soup whenever you heat it up. That way, if you want veggie soup for one meal, you’ll have it.

5. When the timer goes off, scoop soup into a bowl and garnish with juice of half lemon, 1 tbsp. olive or coconut oil, 1 tbsp. fresh parsley, and extra salt and pepper if needed. 

**For those with histamine intolerance: it’s best to divide soup into individual servings and freeze after soup has cooled as histamines are generally present in leftovers.