All soups are made with my two favorite things: garlic and onion. But with IBS, those two are unfortunately huge triggers for aggravating IBS symptoms. This soup has always been one of my favorites so I decided to modify it to make it IBS friendly!
-2 tbsp extra virgin olive oil
-1 LARGE carrot or 2 medium, chopped
-1 large celery stalk, chopped
-1 mini zucchini, chopped
-1 large chicken breast: already cooked!
-1 and 1/2 cups of brown and wild rice
-2 handfuls of organic spinach
-1/4 cup green onion, chopped
-12 cups of organic chicken broth
-1 bay leaf
-additional, desired spices: I used marjoram, cayenne pepper, crushed mixed peppercorn, paprika, oregano, salt and pepper.
-Heat oil in a large pot on med-low heat. Add carrots and celery, cook for 3-4 mins stirring occasionally.
-Add zucchini, cook for another minute or so
-Add chicken broth, rice, green onions, bay leaf, and desired spices. Bring to a boil and turn heat to low. Let simmer for ~30 minutes until rice is tender.
-Turn element off and add your cooked chicken breast either diced, shredded…however you prefer.
-Add the spinach and stir until wilted.
-Remove bay leaf before serving!