This recipe for Creamy Chicken Asparagus Soup checks all the right boxes. Delicious. Simple. Frugal. Wholesome. It’s also great for incorporating gut-supporting ingredients for those on restrictive diets. As a GAPS Practitioner, I learned simple is often delicious (even healthy!) and therapeutic need not break the bank. Soups are an efficient way to stretch grocery dollars and maximize every penny!
Soups use up sad vegetables before they cry. Wilted broccoli? Wimpy carrots? Soup! Too much celery hanging around? Soup!
Soups are also a vehicle for getting gut-loving meat stock into your family’s bellies. The GAPS nutritional protocol suggests vast amounts of daily meat stock – up to 2 quarts daily – and soup assists in reaching that goal.
Meat stock should be a staple in every frugal, traditional kitchen. Here’s why: you could buy pastured, organic chicken breasts for $12.00 per pound and make one meal. Then, you’re done. No chicken leftovers.
Or, you could buy one whole, pastured chicken for $25.00 and use it for stock, then broth, and still have enough meat for at least three different chicken entrees. Think tacos, chicken salad, chicken and veggie skillet hash, enchilada soup, shredded BBQ sandwiches, stuffed baked sweet potatoes, air-fry the skin for GAPS “chips,” or freeze the carcass after you’ve made stock for using later in bone broth…endless ideas!
You’ll notice my Creamy Chicken Asparagus Soup incorporates leftovers and unusual bits of chicken carcass.
Using the entire animal instead of one, pricey cut stretches the grocery bill and, I think, honors the life the animal lived to nourish you. God made the whole chicken, whole cow, lamb, or fish and its mature stewardship to eat every nutritious morsel.
Creamy Chicken Asparagus Soup
GAPS, SCD, Keto, Candida, AIP, Paleo, Weston A. Price, Gluten Free, Dairy Free, Egg Free, Nut Free and hungry tummy compliant. 🙂
- 1 tablespoon leftover bacon grease
- 1 cup leftover chicken bits from making stock (meat, skin, gristle, cartilage, glands). I keep a supply of chicken bits in the freezer after each batch of meat stock and pull some out to use whenever I want to make a dairy-free, creamy soup base.
- 1 cup meat stock
- 2 inches diameter of cooked asparagus (roasted, baked or air-fried lends more flavor)
- 2 slices of cooked prosciutto (I cook mine alongside the asparagus)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- One half pack bacon, fried crispy and then crumbled (I use Applegate Sunday Bacon)
- Heat bacon grease in a stock pot
- Add the already-cooked chicken bits, asparagus, prosciutto and meat stock to pot
- Bring to a low simmer
- Add seasonings
- Simmer on low to medium for about 15 minutes to allow flavors to meld
- Remove pot from heat and allow to cool enough to handle safely
- Puree soup (I use an immersion blender, but a Vitamix or stand blender would suffice)
- Pour soup into serving bowls, top with crumbled bacon.
- I sprinkle mine with Dr. Cowan’s Garden Leek Powder. Mmmm, yum and a quick way to up the veggie ante. Grab yours here and use promo code: WELLMADE15
- Optional toppings: homemade sour cream, sauerkraut, or sourdough
Did you know there are over ten Bible verses that mention soup? Here’s one that makes me think of a traditional diet because it talks about boiling meat and using the bones. Sound like meat stock!
“Put on much wood, heating up the fire, boiling the flesh well, and making the soup thick, and let the bones be burned.” Ezekiel 24:10
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