If I were fill a room with GPers and ask who was tired of chicken broth, I’m pretty sure almost every single person would raise their hand.
Chicken broth is one of the go-to things we’re supposed to eat at Stage 1. After my bad hospitalization last year, I never wanted to look at chicken broth again, and I did pretty good job avoiding it. Until now.
This past week was my first major, code red level flare-up. It lasted a week, and it was ugly. A few IVs later and a few pounds lighter, I feel a little worse for the wear, but it still wasn’t nearly as bad last year– so that’s something. But for the first time in a year, I’ve been sent back to a stage 1 diet until things shape up a bit, and clear liquids are all I’ve got to go on.
So I’m back to the chicken broth. Only this time I’ve decided I’m not sticking to the stuff right out of the box. (Also, side note: when I’m this rough, I can tolerate reduced-sugar white grape juice and cranberry juice, but only when it’s diluted with equal parts water.)
Determined to find something that would taste good, I emptied a carton of chicken broth (Costco’s brand of low-sodium organic chicken broth is my favorite) into a pot and grabbed what I could find around me. Half an hour later, it tasted significantly better than just stale, out-of-the-carton broth, and it felt more like a meal because the flavors, while still nothing crazy, were more complex and tasted fresher.
For those who are cooking not only for themselves but also for families or friends who do not have GP, this is an easy meal to make that is appealing to those without gastroparesis, too. Those who can tolerate it can add cooked chicken, some of the vegetables (or add ins like peas or sun-dried tomatoes), and starches like noodles or rice to their servings.
Bonus: when in doubt, you can make a big batch when you’re feeling well and freeze it in individual servings. If you ever get into bad shape quick, you’ve got it ready made to stick in the microwave.
Here’s how to make it:
- 4 cup carton chicken broth (preferably organic and/or reduced sodium)
- 1/2 white onion
- 3 medium carrots, cut into pieces
- 2-3 portobella mushrooms, cut in half or left whole
- 1/4 cup white wine (optional, but recommended)
- 1 tbls lemon juice (strain the juice to avoid pulp getting in the broth)
- 1 sprig thyme
- 1 tsp salt
- 1/2 clove garlic, smashed (optional)
- 1) Add all ingredients to pot and cook over medium high heat for 30 minutes.
- 2) Pour broth through a strainer into your bowl and serve.
- -This recipe is ideal for freezer-friendly meals
- -For those who aren't in a stage 1 diet, you can add cooked carrots to your bowl, as well as adding cooked chicken and pasta to the soup
- -If you're worried about the fat content in the broth (especially if using homemade stock), refrigerate before eating. The fat will rise to the top and you can scrape it off. Then reheat and serve.
What do you think? What’s your go-to food when you’re relegated back to Stage 1 eating? How do you get the nutrients you need? Let us know in the comments below!