Crock Pot Chicken Soup

I don’t travel well, darn it!   I thought now that I had finally got a diagnosis of SIBO and had done the antibiotic protocol, which made me feel so great, that I would travel much better.  Much to my disappointment, after a twelve hour car ride up north for some summer fun, I had a set back.  Here is a nourishing,  soothing chicken soup recipe for when you need very cooked and easy to digest food.  It is delicious, and you can enjoy it with your family. It cooks in the crock pot for 6 to 8 hours, so you can play, and dinner will be ready when you get home.  The longest part of making it is the chopping.

Ingredients:

1 Whole Chicken (preferably organic)

1 Cup One Inch Sliced Green Beans

2 Medium Zucchini, Chopped

3 Endive, Sliced

4 Peeled and Chopped Carrots

1 Green Pepper, Chopped

6 Scallions, Green Parts Only, Sliced

Fresh Parsley, 1 small handful stems removed and minced

Zest and Juice of 1 Lemon

4 Teaspoons Himalayan Pink Salt

3/4 Teaspoon Pepper

6 to 8 cups filtered or well water

Chicken Soup Prep

Put all the prepped ingredients into a crock pot, add enough water to cover your chicken (about 6 to 8 cups. The chicken makes your broth) and cook on low for 8 hours.  Take out the chicken and shred and remove the bones.  Put the chicken back in the crock pot. Serve.

Prepped Chicken Veggie Soup

Alternately, if you only have six hours.  Turn crock pot to high for 1 hour, then turn to low for the remaining five hours.