Hannah's Chicken Noodle Soup #GAPSDietInspired

Here in the kitchen, many things have been getting done, cooked, and ready to be eaten. My mom and I have been starting some aspects of the GAPS diet and I for one, and I know she has too, HAVE BEEN LOVING IT! I suffer from a lot of gut issues due to many things, but one thing I have recently realized is this: I need to heal. Heal my gut.

Yes, my beautiful (speaking in faith) gut needs lots of healing and I know this is going to be a process. A dedicated process, so I can see results. But, I am willing! If you suffer from gut issues, minor or great, this post is for you! I pray that you're not afraid to accept things that need accepting and trust Jesus in His perfect timing to bring about the fruition of healing for your body if it's in His will. Let's take accountability for our actions and stay committed in our endeavors to better health!

TOOLS

-Crockpot (I used a 4-5 quart, I believe)

INGREDIENTS

-2 farm-fresh chicken thighs (Mine chicken thighs were big, that's why I said only two. You can use any part of the chicken you'd like, but try to use pieces that have bones, because that'll make our bone broth!)

-Combo of Chicken Broth and Water

-4 celery stalks, chopped

-3 dinosaur kale leaves, chopped (Stems removed. If in beginning of GAPS diet, depending on your gut condition, roughage might not be digested well or it might. My advice is to introduce a little and work up; if stomach isn't feeling good after, stop.)

-3 carrots, sliced 1/2 inch

-Lots of garlic, chop in half

-1/2 red onion (depending on preference), chopped in medium chunks

-1 red pepper and 1 green pepper (depending on what stage of the GAPS diet you are on, you can put the seeds in the soup or leave them out. I leave them out and take out the white, inner part of pepper, as well), chopped in medium chunks

-Chickpea pasta (I used Chickpea rotini), a little over a 1/2 of box, estimate*

- 1 tablespoon Apple Cider Vinegar

-Italian Seasoning

-Garlic Powder

-Salt & Pepper

Seasoning amount depends on preference, I put enough!

*Try to use farm fresh ingredients for this recipe, and if you don't have a local farm, consider ordering from a farm who delivers straight to your home.

*Although, I included measurements, I go by this: Use what's in the fridge. If something is about to go bad, I try to use it! I'm not super precise with measurements, but that came with time.

RECIPE

Preheat your crockpot on low heat.

The first thing I prepared were my chicken thighs. I soaked them in water with a hefty splash of white vinegar for around 15-20 minutes; I usually use apple cider vinegar, but this time I didn't.

While the chicken is soaking, it's a great time to wash and cut veggies.

Once my veggies were prepared and soaking time for chicken was complete, I then turned my crockpot to high heat. I washed the chicken thoroughly, getting all that icky, clear slime off and placed in crockpot. It takes me FOREVER to clean chicken, but because my family is in a soup kick for our version of the GAPS diet (one day we want to do the full version), I should become a pro soon! Haha.

Then, I added the veggies that take longer to cook on top of the chicken, like the carrots, celery, kale, and placed the ones that take less time on top of the veggies already in crockpot, like the peppers, onions, you get the point.

I used about a half of box of chicken broth and the rest water to cover the contents on the crockpot. I then added my seasonings and lightly swirled those around on top, getting them submerged under the broth/water mixture, but making sure to not disturb the order I placed my ingredients in.

Cook on high for 4 hours, then turn to low for the rest of the soup to finish cooking.

Once the soup is finished cooking, then turn back to high heat to bring soup to a boil and add chickpea rotini.