Warming Chicken Ginger Soup (Low Histamine, Low Oxalate, Low Lectin, Low FODMAP) for Mast Cell Activation Syndrome and Histamine Intolerance

 

Ingredients

• 2 T ghee or coconut oil
• 1 stalk celery, diced
• 1 bunch scallions, dark green tops only, chopped
• 4 cups cooked chicken, shredded. For low histamine chicken follow this recipe. 
• 2” of fresh ginger, finely grated
• 6 quarts of water
• 4 ounces baby arugula
• 6 carrots, chopped into ¼” rounds
• Sea salt to taste
• Cilantro, chopped (optional)
• Miracle Noodles, rinsed for 2 minutes

1. Sauté’ ½ the scallion tops and celery in ghee or coconut oil in an 8 Quart or larger stock or soup pot.
2. Add chicken, ginger, sea salt, and water to pot. Simmer for 20-30 minutes.
3. Add carrots to pot and continue to simmer until tender.
4. Add baby arugula to pot to wilt and turn off stove. Let sit for 5 minutes.
5. While arugula is wilting, chop remaining green onion dark green tops. 
6. Add miracle noodles to soup.
7. Dish soup into bowls and garnish with scallion tops and cilantro.
8. Freeze the leftovers. Then serve and enjoy!

https://mastcell360.com/warming-chicken-ginger-soup-low-histamine-low-oxalate-low-lectin-low-fodmap-for-mast-cell-activation-syndrome-and-histamine-intolerancelow-histamine-chicken-ginger-soup/