Gentle Chicken and Rice Recovery Soup

Ingredients (Makes 4–6 servings):

• 1 tbsp olive oil or rice bran oil
• 1 cup uncooked brown rice (rinsed well)
• 200g peeled swede, diced
• 150g peeled carrot, chopped (optional – moderate salicylate)
• 150g peeled zucchini or choko, chopped
• 300g freshly poached chicken breast, shredded
• 8 cups filtered water or homemade low-reactive stock (no onion/garlic/tomato)
• 1–2 tsp salt (optional or to taste)
• 1 tbsp chopped fresh parsley or chives (optional garnish)

Method:

1. Optional sauté (Green/Yellow Zone):
   Gently heat oil and stir in swede, zucchini/choko, and carrot for 3 minutes.
2. Simmer:
   Add rinsed brown rice and 8 cups water or stock. Bring to a boil, reduce to a simmer.
3. Cook gently:
   Simmer covered for 40–45 minutes until rice and vegetables are very soft.
4. Add chicken:
   Stir in freshly poached or just-cooked chicken, simmer 5 more minutes.
5. Season & serve:
   Add salt to taste and garnish with chives or parsley if tolerated.

Storage:

• Freeze immediately in 1-cup containers if for later (histamine-safe)
• Keeps 3 days in fridge if freshly made
• Reheat gently with added water if needed