Chicken Soup


GAPS Chicken Soup

Hilary Boynton and Mary Brackett
Prep Time 15 mins
Cook Time 30 mins
Servings 6 people


  • 1.5 litre Chicken Stock homemade
  • 2-4 tbsp animal fat, coconut oil or ghee
  • 3 carrots
  • 1 onion diced or 1 leek sliced
  • 1 celery diced optional if you can tolerate fibre
  • 1 cup cauliflower chopped or riced
  • 1 - 2 cups poached chicken chopped or shredded left over from making stock
  • 1/4 cup liver, pounded and finely chopped optional


  • Combine stock, fat and vegetables in a soup pot and bring to the boil.
  • Reduce the heat to a simmer and cook for at least 20 minutes, or until vegetables are soft.
  • Add the cooked chicken and raw liver and cook through.
  • Add salt to taste.
  • Serve with homemade creme fraiche if tolerated