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Carrot Soup with Shredded Chicken

Carrot Soup with Shredded Chicken

There has been no exciting cooking happening in our kitchen lately. For the past few weeks, I have been on an elimination diet. I’m not eating dairy, gluten, eggs, soy, nuts, legumes (except for red lentils), tomatoes, pepper, onion, garlic, chocolate, caffeine, all cruciferous vegetables, spicy food, citrus fruits, and the list goes on. With these restrictions, it’s quite challenging to cook a proper meal. So, the only way was to go back to basics, back to a few simple local ingredients per meal.

I realize I’m not on the strictest elimination diet, but it’s still challenging. What I’m focusing on, is to remove the strongest allergens and foods that could cause digestive issues. I’m playing a detective, looking for offenders which go to the breast milk and cause gassiness, fussiness, and tummy pain in my baby.

Countless articles encourage a breastfeeding woman to eat anything and everything. Only in rare cases, a woman’s diet influences baby’s digestion. On the other hand, many mamas experienced improvement in their babies digestion and crying once they changed their diet. So, like every good mama, I’m on an elimination diet.

The first two days were the most difficult. I mean, tomatoes and chocolate are the base of my diet 😉 I’m kidding (or not).

But after those two initial days, I found some delicious meals I can eat (such as the carrot soup below). Once I knew what to cook, it was much easier to stick to the diet. It’s true that I eat mostly the same thing for breakfast, lunch, and dinner every day, but since it’s all delicious and it’s (hopefully) only a temporary diet, it’s doable.

I might write another post about the meals I eat throughout the day, but for now, here is a super simple carrot soup we enjoyed a few days ago.

Carrot Soup with Shredded Chicken

Servings: 4-5 bowls


  • 1 chicken breast
  • 6-8 carrots (about 400 grams)
  • 3 large potatoes (about 300 grams)
  • 2 teaspoons of vegetable bouillon (like this one) or 1 cube


  1. Slice the chicken breast into a few pieces (for faster cooking). Place the chicken into a pot with about 1,5 liter of water. Add 1/2 a teaspoon of salt and vegetable bouillon. Let the chicken cook for at least an hour, or until it easily separates into threads.
  2. Meanwhile, peel and cut the carrots and potatoes.
  3. Once the chicken is well cooked remove it from the broth, let it cool and shred it.
  4. Add the carrots and potatoes to the chicken broth and cook until cooked (about 20 minutes). Once the vegetables are done, let the soup cool a bit and then (using an immersion blender or standalone blender) blend until smooth.
  5. Return the shredded chicken into the blended soup and season with salt as needed.

Carrot Soup with Shredded Chicken