Nourishing Chicken Soup: Low GI, Paleo, & Mineral Balancing.

Sat Nam Friends. 

People often ask me about my diet, the foods I eat, and the supplements I take. I've spent literally half my life devoting myself to eating clean(er) and I figure its time to share some of my recipes and supplement reviews for you all. (Don't worry, my first love is yoga, spiritual practice, and the work of the spirit, so I'll keep sharing that, too.)

Below is the recipe for nourishing chicken soup I ate recently. It has a low glycemic index, loaded with protein, minerals and collagen, (bone broth). Soups like these are a staple in my diet to support the healing of my gut and the nourishing of my spirit.

Fresh picked Rosemary

Fresh picked Rosemary


  • 1 whole organic chicken
  • 2 medium sized turnips
  • 2 medium sized rutabegas
  • 4 stalks celery
  • 2 onions
  • 4 shallots
  • 3 tablespoons apple cider vinegar
  • 4 handfuls arugula
  • 3 inch piece of ginger
  • 2 cloves garlic
  • dried basil & rosemary
  • salt and pepper to taste


In your largest soup pot, bring 2 quarts to 1 gallon of filtered water and the apple cider vinegar to a boil. Before the water reaches a simmer, add one onion chopped in half, two sticks of celery, entire piece of ginger roughly chopped and the entire chicken. Keep on a medium boil for one hour.

In a separate saucepan, place diced turnips, rutabegas, remaining celery, garlic and shallots and herbs to lightly saute. 

After 5 minutes add 1/2 to 1 cup of the boiling broth, cover with a lid and cook on low until turnips are tender.

After one hour, remove the chicken, let cool, and remove all edible meat while the stock continues to cook. 

Add meat back into the stock, add vegetables from saucepan, salt and pepper to taste

Place a handful of fresh arugula in each bowl before serving.


What is your favorite, healthy comfort food? Let me know! And if you try this soup or a variation of it, take a photo and share it with me.

All Love