The Perfect Belly Ache Soup

Next post

The Perfect Belly Ache Soup

The Perfect Belly Ache Soup

Today I am just not having it.

My belly started bothering me as soon as I woke up and I am super nauseous.  I don’t feel like eating anything, and I’ll probably spent most of the day in my bed.  But first, food to settle my stomach.

I completely ad-libbed this. (The pic is not over-saturated, the soup is actually THAT yellow.  Read on for my secret ingredients.)  My mom always made Chicken Soup with Dumplings in the winter or when we were sick.  So I knew I wanted to start with chicken, but also knew that I was going to have to add something special to make up for the no-dumplings.  (Sometimes the Whole30 makes me want to scream 😉 but it’s okay to scream as long as I stick to it, which I did, and the soup turned out great.  Even Mom approved!)

What you need:

1 onion

5 large carrots

5 celery stalks

fresh ginger (I used a piece about 2 in. x 1 in.)

3 frozen chicken breasts

2 cloves garlic

coconut oil

black pepper



1 carton chicken broth

The process:

Defrost your chicken breasts in microwave using the directions on the label.  Chop onion, celery, and carrots.  Mince ginger and garlic.  In a large pot, pour in vegetables and ginger and garlic.  Drop 2 tablespoons of coconut oil in and turn stove onto med-high heat.  Add salt, pepper, and 1 teaspoon of turmeric.  Stir until coconut oil melts completely.

Let the vegetables sit for about 5 minutes with lid on.  During this time, you should chop up the chicken.  (I used clean kitchen scissors cuz I’m a lazy bum but I understand this would gross people out.  Use a knife then.  Cut to sizes you want – I didn’t really stick to the same size at all lol.)  Add chicken to pot.  Add 2 more tablespoons of coconut oil and stir until oil has melted.  Add more pepper and 1 more teaspoon of turmeric.  Stir.

Let the chicken and veggies cook for about 12 minutes with the lid on and low heat.  I occasionally checked on them and stirred.  Add 1 final teaspoon of turmeric, pour in chicken broth, and even more black pepper!  Put the lid on and let simmer on low heat for at least 30 minutes.

Finishing touches:

I ate the soup with half a grapefruit, because who doesn’t feel better after eating grapefruit?  When you pour the soup into the bowl, add a touch more black pepper.  Together the pepper, ginger, and turmeric make such a soothing, delicious flavor.

Your tummy will love you after this!!  I know mine did.

Fondly, Emily

Image Belongs to Fondly, Emily

Related Post

Image Belongs to Fondly, Emily

Lover of fun, food, fashion, friendship, and family. (And coffee.) Just tryin’ to help ya live a happier and fuller life 🙂

Enter your email address to subscribe to this blog and receive notifications of new posts by email.


Follow @EmilyStritt on Instagram