GAPS Intro Stage 1 - Turmeric Chicken Soup
This recipe is perfect for a GAPS stage 1 meal! Super nourishing, delicious and simple to make. This is a versatile recipe, and we suggest that you adjust the amounts according to the size of your pot. If you have a large stock pot, you will be able to make more and freeze. See below the recipe for variations according to stage.
Ingredients
2kg Chicken carcasses/feet/neck/drumstick/wings
Filtered water
1 tablespoon sea salt/pink lake salt
2 brown onion diced
1 head of garlic sliced
3cm piece of ginger sliced and removed after cooking
2cm piece of turmeric sliced and removed after cooking
3 stalks of lemongrass, bruised and removed after cooking
4 large English spinach leaves, fibrous part removed, sliced
1 head broccoli, stalks removed
1 head cauliflower, stalks removed
400g pumpkin*, chopped
200g shiitake or oyster mushrooms, sliced
Method
Place chicken pieces in a stock pot and cover with water an inch above the carcass
Add salt, onion, garlic, lemongrass, ginger and turmeric
Bring to the boil, then let simmer for 2 hours
Remove the carcass and remove ginger, turmeric and lemongrass
If you have used drumstick and wings, pull the meat off the bones, shred and add back to soup
Add spinach, broccoli, cauliflower, pumpkin and mushrooms
Simmer for 10-20 minutes or until vegetables are soft
Serve in soup bowls
Storage:
Allow to cool, then store in air tight glass containers
Store in fridge for up to 5 days, freeze for up to 3 months
Stage variations:
Stage 2
No need to peel and de-seed zucchini
Add fresh coriander to serve
Grate ginger and consume in soup
Stage 5
Grate turmeric and leave in soup
*Try using a spiralizer to create zucchini noodles if including the skins
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