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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