This recipe is SIBO friendly and low fodmap.

There is actually some science to support chicken soup as a cold remedy! Chicken soup may block the migration of white blood cells to the upper respiratory tract and (according to a 2012 study in the American Journal of Therapeutics) may reduce the inflammation in the early stages of viral disease because of its carnosine content.

• 2 large
  organic chicken breasts
• 3 cups
  organic chicken stock or bone broth
• 1 Leek
• 1 large
  carrot
• 1 stalk
  of celery
• 1
  tsp-tbsp grated fresh ginger (depending on how much bite you like)
• 1 tsp
  powdered ginger
• 1 tbsp
  Garlic infused olive oil
• Fresh
  parsley, stems chopped finely in the stock and leaf chopped to add at the end
  of the cook
• 1 lemon
• Salt
  and pepper to taste

Step 1
Thinly slice chicken breasts while still frozen
and set aside to thaw. This makes the chicken feel like noodles when you eat
and creates a thicker soup. You can slice raw fresh chicken breasts if you
wish.

Step 2
Chop leeks, carrot, celery and parsley stems.
Heat a heavy pan and sauté the leek and fresh ginger until soft and aromatic,
add the vegetables and sauté 5 min.

Step 3
Add chicken stock to the pot and bring to a
simmer, add chicken and ½ of chopped parsley leaves and cook until chicken is
tender, add salt and pepper to taste.
Serve sprinkled with fresh parsley and finely
grated lemon zest and lemon wedges on the side. I like a little squeeze of
lemon juice in mine.
If you are on Semi Restricted you may add ¼ cup
of cooked rice or quinoa to your bowl before ladling over the hot soup.

Note: If you are not on a SIBO or low Fodmap diet add garlic
and onion to this recipe. Mushrooms would also be a nice addition and provide
even more immune boosting effect.