Creamy Coconut Chicken Low Histamine Soup Recipe

Looking for a delicious low histamine soup?

Whether it’s soup soup season or summer time, everybody craves a delicious creamy soup now and again.

But, for those with histamine intolerance, finding a low histamine soup that won’t cause your high histamine symptoms to rage can be a challenge.

Today I've got a delicious and incredibly nutritious low histamine soup for you that's got healthy fats, is high in protein and has plenty of veggies to fill your belly and give you that warm satisfied total-body feeling that only a soup can give!

Let's dive into what makes this soup so great!

Low Histamine Soup: Ingredients

Finding a low histamine soup recipe can be difficult, especially considering many typical soup ingredients are histamine-heavy.

Pre-made soup stocks and animal broths are mostly out of the question due to their high histamine levels. Additionally, any soup with a tomato base is going to be a hard no for anyone experiencing histamine intolerance. What about cream? Well, depending where you're at in your journey many people, if not the majority may choose to exclude milk.

I recommend everyone exclude it for the first 30 days of their low histamine diet just to ensure a dairy intolerance (whether to lactose or casein) is not present, as this is very common among people.

It is fine to attempt reintroduction after this period if you're feeling better, however many individuals are either in this first 30 days category or have found out they are dairy intolerant or simply choose to eliminate dairy for other reasons. 

So, using dairy for a soup can definitely work for some, but for a lot of my readers here I know that you're going to expect a low histamine soup that's as free as possible from common foods that cause sensitivities.

As you can see, finding a base to create a low histamine soup can be very difficult!

If you're still unsure of exactly what ingredients are right and wrong to be using, click below to download my free Low Histamine Diet Guide, which has a comprehensive histamine intolerance food list and tips for symptom reduction. This guide is your best bet for figuring out how and when to eliminate and reintroduce foods and to figure out if you have any additional intolerances!

Now, back to this low histamine soup base....well, I've got a delicious one that I love!

I commonly like to use coconut milk or coconut cream as my low histamine soup base. Additionally, vegetable stocks tend to be safer than meat-based stock recipes when it comes to a low histamine soup base, especially if they are fresh and homemade.

We add chicken to make this a low histamine chicken soup however, it is still safer to use a vegetable broth to control histamine levels as aged meat broths do tend to be higher in histamine. In this case, we get the vegetable stock and the chicken soup so it's the best of both worlds!

As you can see, this recipe uses a combination of coconut cream and stock for the low histamine soup base. You have the option to use your own low histamine stock recipe, if you have one, or alternatively, I’ve included a vegetable stock recipe at the bottom of this page that you may use.

The low histamine stock recipe I've included at the bottom of the page can be used for a variety of other soups, too. So, it's great to have on hand as one of your basic go-to recipes to start creating any low histamine soup!

The high fat content of this low histamine soup makes it sufficient as a stand-alone meal. Additionally, this soup contains plenty of nourishing, histamine-safe ingredients such as coconut, loads of vegetables and chicken.

Overall, this low histamine soup is creamy, hearty, delicious and super healthy.

Give it a try, I'm sure you're going to love it as much as I do!

Creamy Coconut Chicken Low Histamine Soup Recipe

Ingredients (makes 4 servings)

• 3 chicken marylands (thigh and drumstick)
• 2 cups stock (use your own histamine-safe choice or see ‘Vegetable Stock’ recipe at the bottom of the page)
• 3.5 cups water
• 1 large onion
• 2 celery stalks
• ¼ cup fresh parsley
• 1 leek
• 2-3 tbsp cornstarch
• ¼ cup butter
• ½ cup coconut cream (or can use the cream layer of refrigerated, full-fat coconut milk)
• Salt and pepper to taste

Directions

1. Place the chicken, water, stock, celery, leek and onion in a large saucepan over medium heat.
2. Bring to a boil then reduce heat to simmer. Cover and let simmer for 1 hour.
3. Remove chicken and place it on a plate to allow the chicken to cool. Once cooled, shred the chicken and set aside.
4. Strain the stock mixture and discard or set aside solids.
5. In a pan, melt the butter over medium heat and stir in stock mixture and coconut cream. Cover and let boil.
6. In a small glass, mix cornstarch with a few tablespoons of warm water to dissolve the starch. Add this mixture into the boiling stock mixture.
7. Reduce heat to medium and add the shredded chicken back into the soup.
8. Cook on medium-low heat for 15 minutes or until soup reaches desired thickness. Add salt and pepper to taste.
9. Serve into bowls and garnish with parsley.

Low Histamine Vegetable Stock Recipe (Optional)

Ingredients (makes 6 cups)

• 1 leek, sliced
• 2 carrots, chopped
• 1 parsnip, chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 1 handful of parsley with stalks
• 1 bay leaf
• Salt and pepper to taste
• 6 cups water

Directions:

1. Add all herbs, vegetables and water to a large pot. Bring to a boil then reduce heat to simmer for 30 minutes.
2. Pour the liquid through a sieve and into a bowl. Season with salt and pepper to taste. You can use the stock immediately, or, pour into an ice cube tray to keep for future use.
3. **This recipe is easily modifiable! You may add different veggies or herbs to suit your taste and food sensitivities, or to suit the dish you will be adding the stock to.

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Put your health in nature's hands.
Anita Tee, Nutritional Scientist