Tag Archives: Soups

Chicken Veggie Soup (GAPS, GF, Grain Free)


I made this for supper tonight and I got an “This soup is awesome, Mama!” from my four year old, so I thought I’d better share.


Chicken Veggie Soup (GAPS, GF, Grain Free)

6-8 cups of diced or chopped chicken (I had two small roasting birds that I roasted, took the meat off and added)

4 quarts of chicken broth (this is how I make mine – I use chicken carcasses from dinners-gone-by, with onion/carrot/celery)

8-10 large carrots, peeled and chopped

4 c. chopped celery including the leaves (I planted celery this year…alot of it.  I highly recommend it – best celery ever!)

3-4 big leeks, sliced

4-5 c. chopped bok choy

2 c. halved brussels sprouts

4-5 chopped onions

4 chopped cloves of garlic

sea salt to taste

I roasted the chickens for an hour and a half and they were done.  You can use whatever you want – boneless skinless chicken breasts, whole birds whatever.  I just went with what I had.  When thoroughly cooked, chop meat into bite sized pieces.

In a separate large pot – I sauteed the onions in some coconut oil – but just use whatever you’ve got on hand.  Except, heaven forbid, a “vegetable oil”.  Throw that stuff out.  Here’s a great article from a blog I just discovered tonight on just why you’d want to avoid soy like the plague.  Check out the Weston A. Price Foundation website, and Dr. Kaayla Daniel’s website for even more good info on soy.

Ok, I digress.  I just dislike soy so much I had to throw that in.  Sorry.  It won’t happen again, at least in this post.

Anyhow.  I added the broth and the rest of the veggies to the pot – except the bok choy and garlic.  Cook for about 20-25 minutes, add the bok choy and then cook another 5-10 minutes.  Add the meat at the very end so it doesn’t get tough and take your soup off the burner.  I also added my garlic at the end, so we could get the great benefits of raw garlic.  Add sea salt at the end, season to taste.

This makes a lot of soup…if you don’t want so much just half the recipe.  With all five of us on the GAPS Diet, we eat alot anyhow, and we will take the rest for lunch tomorrow.  There may be a little bit left for the weekend even…  🙂








Philly Cheesesteaks…GAPS style!


This was actually supper gone awry, but it turned out SO good.  I intended to make salisbury steaks, and to my dismay, the grocery store had NO MUSHROOMS.  Sigh.  Anyhow, I examined my booty from the farmers market today and came up with this instead:


Philly Cheesesteaks…GAPS Style!

4 pounds of ground beef

6 onions (I cut in half and sliced from there)

4 green peppers, cut in strips

3 c. sliced fresh mushrooms (I did have some left in my fridge, and they were a bit wrinkly, but they worked)

1 T. sea salt

1/4 c. of fresh parsley (or more if you like)

2 quarts beef broth (I do mine like this)

more sea salt to taste

shredded cheddar, optional

Mix hamburger with 1 T. sea salt and the parsley.  Form into patties.  Fry in frying pan and brown on both sides; add onions, peppers and mushrooms.  I sauteed all that for a bit, then added the broth, and heated through until all the veggies were tender.  Salt as needed and top with shredded cheese.  My favorite is to shred a brick of Organic Valley raw milk sharp cheddar.  Yum!  I don’t buy shredded cheese because they are generally not GAPS legal, and they often contain other fun things like “cellulose” which = “wood pulp”.  Personally, I try to say “no thank you” to wood pulp as much as I can.

I almost always make massive batches of food, since the whole family is on the GAPS Diet (and we all eat like lumberjacks), and then this way we have enough for supper and also lunch the next day.  So you can cut this recipe in half if you don’t want that much.  This recipe made 11 large hamburgers.

I ended up topping this with mashed avocado for my husband and I because we are avocado addicts.  It was a great add on…I’d recommend it! 🙂

Cooking with Kids: Homemade Tomato Soup (GAPS/SCD)


Last weekend the girls and I made tomato soup – some for supper and some for freezing.  I love cooking with my kids. It’s a great productive task for them (away from TV!), and it gives us the perfect chance to “visit” and just be together.  My littlest got her stool, my eldest found her station…and we all pitched in and worked…

Homemade Tomato Soup: 


roughly 40 tomatoes, cored and quartered

2 quarts of homemade beef stock (see Sally Fallon’s recipes at the bottom of the link here)

1 bunch of mixed greens (I used kale and dandelion greens – you can find dandelion greens at Whole Foods, or grow them in your garden like I did!)

1-2 large onions, chopped

3-4 stalks celery, chopped (I use the greens and all)

4 leeks, chopped (if you’re not familiar with using leeks, just chop the white part up and wash out dirt well.  I suppose you can use the green parts but I didn’t here.)

8 carrots, peeled and chopped

5 cloves of garlic

1/4 c. fresh basil

sea salt and pepper to taste

coconut oil for sauteeing

Chop your veggies…

Even your small children can rip greens…

Saute your chopped veggies in the coconut oil (or olive oil)…

Add your broth…

Add tomatoes, greens and herbs, and seasonings…  Bring to a boil, then turn down heat and simmer until your veggies are tender…for about a half hour.

Puree with a stick blender.  If you don’t have a stick blender, you can do it in batches in the blender or food processor.  For the size of this pot, this is the most handy.  Watch for splatters though…

Voila!  I had a lot of leftovers, which was my intent, and I froze the rest in several mason quart jars.

Kitchen scraps for the happy hens 🙂

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