Milly Gaines
Chicken soup is a staple of the Specific Carbohydrate Diet (SCD), which is used to treat inflammatory bowel disease, Crohn's disease, ulcerative colitis, and autism. The soup is easy to digest, high in anti-inflammatory ingredients, and rich in nutrients. It is also said to be comforting when you're sick or have a sore tummy. To make chicken soup for the SCD diet, you'll need a large pot, water, chicken, carrots, and various seasonings. The basic process involves boiling the chicken, simmering it with vegetables and seasonings, and then removing the chicken to shred it and add it back to the broth. The soup can be refrigerated or frozen for later consumption.
Chicken Soup for the SCD Diet
| Characteristics | Values |
|---|---|
| Ingredients | Chicken, carrots, celery stalks, onions, parsley, butternut squash, olive oil, vinegar, salt, pepper, sage |
| Preparation | Place ingredients in a large pot, cover with water, bring to a boil, simmer for 4 hours, remove chicken and vegetables, shred chicken, strain stock, refrigerate |
| Storage | Can be stored in the fridge for 1 week or frozen for 3 months |
| Benefits | Easy to digest, anti-inflammatory, nutrient-rich, hydrating |
| Diet | Paleo, Grain/Gluten-Free, Dairy-Free, Whole30 |
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What You'll Learn
Chicken soup ingredients: chicken, carrots, celery, onions, parsley, salt, pepper
Chicken soup is a staple for those on the Specific Carbohydrate Diet (SCD). It is comforting, easy to digest, high in anti-inflammatory ingredients, and rich in nutrients.
Firstly, wash and peel 4-5 pounds of carrots. Chop off the ends and cut them into 1-inch sections. Set up your steamer by filling it with water and placing it on the stove to boil. Place the carrots in the steamer and cook for 3 to 4 hours until they are fully cooked. You can also boil the carrots, but steaming is healthier and faster. If you want to enhance the flavor, sprinkle some salt over the carrots before steaming.
Next, place the chicken, celery, and onions in the largest pot you have. Cover with water and bring to a boil. Reduce the heat to low and let the pot simmer for 4 hours. After 4 hours, remove the chicken and vegetables from the pot. The chicken can be shredded and saved for another use. Place the stock in the fridge for around 2 hours until the layer of fat can be removed with a spoon and discarded.
Finally, transfer the shredded chicken, carrots, and parsley back to the broth. Season with salt and pepper to taste. This soup can be stored in the fridge for 1 week or for 3 months in the freezer.
Note: This recipe is a guide and can be adjusted to your taste preferences and dietary needs. If you are following the SCD diet, it is important to consult with your healthcare provider to ensure it is suitable for you and to avoid any ingredients that may be restricted, such as certain spices.
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How to make chicken broth
Chicken broth is a staple of the Specific Carbohydrate Diet (SCD). It is easy to make and can be tailored to your own tastes and health level.
To make chicken broth, you will need chicken legs, thighs/breasts with the bone, or leftover carcass, wing bones, and drumettes. You can also add vegetables such as carrots, onions, and celery, as well as salt and pepper to season. It is recommended not to use boneless chicken.
Place all the ingredients in a large pot and fill it with enough water to cover the chicken. Bring everything to a boil, then reduce the heat to low. Cover the pot and let it simmer for 4 hours.
After 4 hours, remove the chicken and vegetables from the pot. You can shred the chicken and save it for another use, or transfer it back to the broth. The vegetables can be pureed and added back to the soup to thicken it, or cut into small pieces for texture.
To remove the fat from the broth, let it cool in the fridge for about 2 hours. The fat will form a layer on top that can be easily skimmed off with a spoon and discarded.
The chicken broth can be stored in the fridge for up to a week or frozen for up to 3 months.
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Pureeing vegetables for texture and thickness
Pureeing vegetables is a great way to add texture and thickness to chicken soup for the SCD diet. Pureeing cooked carrots and adding them to the soup is a popular method to slightly thicken the soup. You can cut the carrots into small pieces to add texture or puree them until smooth. Potatoes are another excellent option for thickening pureed vegetable soups and imparting a creamy texture. However, it is important not to over-blend potatoes as this can result in a gluey and gummy consistency.
To achieve the desired texture and thickness, you can use a blender or an immersion blender. If using a blender, transfer the boiled vegetables to a high-speed blender and add a small amount of water to facilitate the blending process. Be cautious when blending hot liquids as they can expand and cause burns. An immersion blender can be used directly in the pot, eliminating the need to transfer hot liquids.
When making chicken soup for the SCD diet, you can also incorporate other vegetables such as onions, celery, and carrots into the pureeing process. The specific choice of vegetables can be tailored to your taste preferences and health requirements. Additionally, you can enhance the creaminess of the soup by substituting water with coconut milk or plant-based milk.
Pureeing vegetables is a versatile technique that allows you to customize the texture and thickness of chicken soup for the SCD diet. By experimenting with different vegetables, blending techniques, and liquid substitutions, you can create a soup that not only adheres to the dietary guidelines but also delights your taste buds.
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Removing fat from the soup
Removing fat from chicken soup is an essential step in the Specific Carbohydrate Diet (SCD) recipe. Here is a detailed guide on how to do it effectively:
Chilling the Soup:
Start by chilling the soup to allow the fat particles to solidify and separate from the broth. You can do this by placing the soup in the refrigerator for 6 to 8 hours, or even overnight. Alternatively, if you're short on time, simply let the soup cool down at room temperature for about 15 to 30 minutes until it stops bubbling and steaming.
Skimming the Fat:
Once the soup has cooled, you'll notice a layer of fat that has risen to the top. This fat can be easily skimmed off using a spoon, ladle, or fine strainer. Hold the spoon parallel to the surface of the liquid and gently skim the fat that gathers on the back. You can also use a slotted spoon to remove any chunks of vegetables or meat before skimming the fat. Be sure to skim the fat twice to ensure that most of it is removed.
Using Fat Separators:
For an even more convenient method, consider using a fat separator, which is designed specifically for this purpose. Simply pour the soup into the separator, let it settle, and then pour the broth back into your pot while the fat remains behind. This method is quick and efficient, ensuring your soup is leaner and less oily.
Absorbing with Paper Towels:
Another option is to use paper towels to absorb the fat. Drop individual sheets of paper towels onto the surface of the soup, letting them soak up the fat. Then, simply remove and discard the paper towels, repeating if necessary. This method is messier and may not remove all the fat, but it's an easy solution if you don't have any specialized tools.
Using Ice Cubes:
If you don't want to wait for the soup to chill, try adding a few ice cubes directly into the soup. The fat will congeal around the ice cubes, and you can then remove the cubes before they melt to get rid of most of the fat. This method is quick but may slightly water down your soup.
Remember, removing the fat from your chicken soup for the SCD diet is important to make it easier to digest and align with the diet's guidelines. Choose the method that works best for you, and don't be afraid to experiment with different techniques to find your preferred approach.
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Storing and reheating chicken soup
Chicken soup can be stored in the refrigerator for up to five days. However, it is recommended to use your senses to check if it is still good to consume. If the soup smells bad or tastes sour, it is better to discard it. The key to cooling and reheating food safely is speed, which is easier to achieve with smaller portions.
Chicken soup can be stored in the freezer for up to three months. It is important to not overfill the container before placing it in the freezer as the soup will expand as it freezes. Leave about an inch of space between the soup and the top of the container. Always label your containers so that you know which soup you want to defrost. Defrost frozen soup in the refrigerator or the microwave, and do not reheat more than once. Reheat the soup in a saucepan on the stove or in a bowl in the microwave. When reheating broths or clear soups, bring them to a boil for three minutes.
If you are storing chicken soup in a thermos, it is important to follow food safety regulations. Once the soup is cooked, chill it rapidly and only reheat portions as needed. Avoid maintaining temperatures between 4°C and 60°C (40°F and 140°F), as this is the temperature range where bacteria can easily grow. Pour the cold soup into a chilled thermos and only reheat the portions you intend to consume.
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Frequently asked questions
The Specific Carbohydrate Diet is a diet used to treat inflammatory bowel disease, Crohn's disease, ulcerative colitis, or autism. It involves eating grain-free, gluten-free, and dairy-free foods.
Chicken soup is a good source of vitamins, minerals, and hydration. It is also easy to digest and has natural anti-inflammatory properties, which help with recovery.
You will need chicken, carrots, celery stalks, onions, parsley, olive oil, butternut squash, vinegar, salt, pepper, and fresh sage.
First, heat olive oil in a large pot and saute the onions, carrots, and celery until lightly browned. Then, add the chicken and stir for a few minutes. Finally, add the remaining ingredients and cook for 45-60 minutes or until the chicken is cooked.
The soup can be stored in an airtight container in the fridge for up to one week or in the freezer for up to three months.
