Chicken and broccoli soup (low histamine, lectin, oxalate and carbohydrate)

Here’s another tasty recipe that supports a specific dietary protocol helping to soothe pesky symptoms.

How is that? It is low in histamines, lectins, oxalates and carbohydrates, and is dairy-free and gluten-free.

To save energy and time, I always recommend that a big batch of vegetable soup be frozen in individual portions and then eaten when required.

Add a source of protein and you have a satisfying and nourishing meal.

Chicken and broccoli soup

Serves 2-3

INGREDIENTS

  • 1/2 tbsp ghee

  • 300g chicken breast, sliced in half horizontally

  • 1 onion, diced

  • 2 garlic cloves, crushed

  • 1 whole broccoli, cut into florets

  • 1/2 sprig of rosemary, leaves removed from stem

  • 1 tsp salt

  • 5 cups water

METHOD

  1. Heat the ghee in a deep pan over a high heat. Add the chicken and cook on both sides until golden and cooked through. Remove the chicken from the pan and slice into pieces. Set aside.

  2. Add the onion and garlic to the pan and cook for 5 minutes or until translucent. Add the broccoli, rosemary, salt and water to the pot and bring to the boil with the lid on. Reduce the heat to low and simmer for 10-15 minutes or until the broccoli is tender.

  3. Using a blender or stick blender, blend the soup until it is smooth and creamy.

  4. Ladle the soup into serving bowls and top with the cooked chicken.

Note: freeze any leftover soup for future meals.

Holly Charltonlow histamine, low lectin, low oxalate, low carbohydrate, ketogenic, ketogenic diet, ketosis, mast cell activation syndrome, mast cell activation, fibromyalgia, Long COVID, Dysautonomia, weight management