This soup uses leftover cooked chicken. It is quick and simple to prepare while being easily digested and gentle on your gut.

Serves 4


  • 5 cups bone broth, or stock
  • 1 cup canned coconut cream
  • 4 cups cooked, shredded chicken
  • 2 tablespoons olive oil
  • 2 large carrots, diced
  • 1 large zucchini, sliced
  • 1 small brown onion, diced
  • 2 stalks celery, sliced
  • 1 medium swede or turnip, diced
  • 2 bay leaves
  • 2 teaspoons dried oregano
  • Salt and pepper, to taste


  1. Sauté all of the vegetables in the olive oil, in a large pot until the onion has softened. Add all remaining ingredients except the coconut cream. Once the vegetables have softened to your liking, add the coconut cream, stir through well.
  2. Take off the heat, garnish with parsley and serve.