Some soups just need chicken, a couple of root vegetables, and enough time on the stove to let everything settle into place. This one leaves out onion and garlic entirely, leaning on fresh ginger and thyme instead, so it works for AIP and stays gentle on a digestive system that doesn't tolerate much fermentable fiber.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into chunks
- 1 tablespoon olive oil
- 6 cups bone broth or chicken broth (onion and garlic-free)
- 2 carrots, sliced
- 1 small sweet potato, peeled and diced
- 1 tablespoon fresh grated ginger
- 1 tablespoon chopped fresh thyme
- Green tops of 2 scallions, sliced
- Salt to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken and cook 5 minutes, until lightly browned.
- Add broth, carrots, sweet potato, ginger, and thyme.
- Bring to a boil, then reduce heat and simmer 25 minutes, until the chicken is cooked through and the vegetables are tender.
- Season with salt to taste.
- Ladle into bowls and top with scallion greens.
Nutrition Facts (per serving)
| Calories | 240 |
| Total fat | 8g |
| Total carbohydrates | 16g |
| Dietary fiber | 2g |
| Protein | 24g |
| Sodium | 410mg |
Why This Is Good for Your Gut
Chicken offers lean, easy-to-digest protein, and a small portion of sweet potato supplies gentle starch without the fructan load that white potato or larger grain portions can bring. Ginger has a long track record of easing gastric motility and settling an irritated stomach, and skipping onion, garlic, legumes, and nightshades clears out the ingredients most likely to set off a sensitive gut.
A pot of this simmering on the stove and the whole kitchen smells like it's taking care of you. For more ginger-forward soups, try our Carrot and Ginger Soup or Butternut Squash and Ginger Soup.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
