Gaps Chicken Soup

Name: Gaps Chicken Soup
Total time: 60 min
Yield: 8235 g
Ingredients: Whole Chicken Cut (including bones) 3000 g; Frozen Chicken Feet 1000 g; IFF Chicken Tenderloin (Frozen) 1000 g; Cinnamon Stick 10 serving; Whole Peppercorns 15 g; Dried Bay Leaves 10 g; Ginger 300 serving; Onion 150 piece; Frozen Cauliflower Rice 600 g; Crispy Cauliflower Florets 350 g; Radish 1000 piece; Celery 800 g

Cook 60 min 7,542 kcal

#Low Carb #High Protein #Diet #Low Calorie

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Ingredients

Main ingredients

Whole Chicken Cut (including bones) 3000 g
Frozen Chicken Feet 1000 g
IFF Chicken Tenderloin (Frozen) 1000 g

Seasonings/Sauce

Cinnamon Stick 10 serving
Whole Peppercorns 15 g
Dried Bay Leaves 10 g
Ginger 300 serving
Onion 150 piece
Frozen Cauliflower Rice 600 g
Crispy Cauliflower Florets 350 g
Radish 1000 piece
Celery 800 g

Nutrition summary

Carbohydrates 714.2 g 37%

Protein 682.72 g 36%

Fat 233.59 g 27%

Serving size 8235g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Finely chop the onion, carrot, and celery.
3

Add olive oil to a pot and sauté the vegetables.
4

Add the chicken breast and stir-fry.
5

Pour in water and chicken broth.
6

Season with salt and pepper.
7

Simmer on low heat for 20 minutes.

Gaps Chicken Soup

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