A wonderfully nourishing soup from my Gut Health Diet Book. Chicken soup is the go to dish for when you feel run down. Stock or broth made by boiling chicken bones contains gelatine, chondroitin, and other nutrients helpful for gut health and immunity. This recipe uses courgette noodles for a lower carb option. A fabulous soup for supporting gut and immune health. If you have leftover cooked chicken then use this instead of the chicken breasts. For a vegan option swap the chicken for tofu and use vegetable stock.

Restorative Chicken Soup


Difficulty – Easy

Time – 15 minutes preparation, 25 minutes cooking

Serves 2

What’s good about it?

The gelatine in bone broth supports healthy digestion. It may be beneficial for individuals with leaky gut or other inflammatory bowel diseases.Bone broth is rich in minerals that help build and strengthen your bones. It also contains many other healthy nutrients, including vitamins, amino acids and essential fatty acids.

  1. Place the chicken breast in a pan and pour over the stock. Bring to the boil and simmer for 15 minutes. Turn off the heat and leave the chicken to continue to cook in the stock for a further five minutes. Remove the chicken from the stock and set aside.
  2. Heat the coconut oil in large pan and sauté the onion, celery, chilli and garlic for 2-3 minutes until the celery is soft. Pour over the tomatoes, chicken stock and add the mushrooms, tomato puree and spices. Cook over a low heat for 5 minutes until the vegetables and soft.
  3. Use a spiraliser to create courgette noodles. Shred the chicken and add to the pan with the noodles. Simmer for 1-2 minutes until the courgette noodles are just soft. Season to taste
  4. Spoon into bowls and top with chopped coriander leaves.



Nutrition per serving 198kcal, Fat 4g, Carbs 6.7g, Protein 32.3g



Did You Know?

Instead of courgette noodles you could use soba (buckwheat) noodles or rice noodles. Cooked brown rice would also make a great addition.

Serves 2


2 organic chicken breasts

400ml homemade chicken stock

1tsp olive oil

2 spring onions sliced (omit or use tops for Low FODMAP)

1 celery stalk, diced

½  red chilli. deseeded and diced

200g canned chopped tomatoes

½ red pepper, diced

1 tsp tomato puree

pinch of smoked paprika

½ tsp ground cumin

1 medium courgette, about 150g

Handful of coriander chopped

Sea salt & freshly ground black pepper to taste