Comfort food can come in many forms. Until Fall of last year, I’d dive into fried foods, mac-n-cheese and wine without a blink of the eye. I’m on the go being a working mom so convenience food helped me along the way. It was all tasty and good to me. I ate my kids’ food too and it didn’t matter the time of day or night I’d indulge. I just loved to eat.
I paid for it though. Weight gain and discomfort led me to see an Ear, Nose and Throat doctor. She suggested that I cut the acidic diet. I had no idea how badly I was eating until I really looked at the foods and drinks I was consuming each day. The fruits and vegetables I thought were healthy weren’t for someone with an acidic gut. The foods were highly acidic and contributing to my health issues.
After months of limiting my food choices, diving into acid watcher recipes and making homemade meals, I thought I’d share one of my favorite soup recipes that is really easy to make and can also help calm your gut.
Chicken Vegetable Soup
- 1 package organic Chicken – cut into small pieces
- 6-8 cups low sodium Chicken Bone Broth – you can make it a thicker soup with less broth
- 4 medium potatoes – peeled and chopped
- 1 cup kale
- 1/2 cup peas
- 1/2 cup cilantro
- 1 cup carrot
- 1 tablespoon olive oil
- 1/2 teaspoon cumin (optional)
- A few basil leaves
- Sea salt – can use 1/2 teaspoon or to your taste
- 1 leek (optional)
Optional ingredient: Leeks.
Leeks are really flavorful and can be a good addition to this soup instead of onions. Onions can cause acid reflux. One leek is all you need.
Be sure to just use the white part of the stalk. Chop it up and the leek pieces can be fried in the oil before you add the chicken to the frying pan. Fry on medium heat in the oil for about 5 minutes.
Leek stalks (the green part)- wash them thoroughly and chop in half. You can throw the stalks into the soup while it simmers for added flavor. Be sure to remove the stalks before you eat the soup. We’ve had the soup with and without leeks. It’s tasty either way!
The prep time takes about 25 minutes because of the peeling and cutting of the veggies and chicken.
If you chose to add a leek, you can saute the chopped leek pieces in a skillet for about 5 minutes over medium heat in 1 tablespoon of oil and then add the chicken, cumin and basil to it. Fry until the chicken is still a little pink and then pour the mixture into the sauce pan. The chicken will be fully cooked once the soup is ready.
If you are not adding the leek, in a skillet, fry the chicken, cumin and basil in 1 tablespoon olive oil until chicken is still a little pink. It will fully cook in the soup. Pour chicken mixture into sauce pan.
Add all other ingredients, stir and put lid on sauce pan. Simmer 25-30 minutes, until potatoes are soft and chicken is cooked.
That’s it! Your soup is ready.
You can add a little Parmesan or cilantro on the top before you eat or enjoy the soup as is. It’s light, healthy and gut calming.
Are you trying to reduce the acid in your diet? You can find many cookbooks that will get you on the right path. My two favorites are The Acid Watcher Cookbook and The Complete Acid Reflux Diet Plan. It’s amazing how better you’ll feel after making a few shifts in your diet.
Let me know how you like the soup!