Gluten-Free Healing Sweet and Sour Chicken Soup


2 teaspoons coconut oil

2 medium zucchini, coarsely chopped

6 garlic cloves, coarsely chopped

4 cups chicken broth (use vegetable to make this vegan)

2 tablespoons apple cider vinegar

5 drops liquid stevia

2-3 cups shredded cooked chicken (use tofu or preferred meal alternative for vegan)

Sea salt to taste


  1. Heat a soup pot on medium-low and add oil. Add zucchini and garlic. Cook for ten minutes, stirring occasionally.
  2. Add broth, turn heat up and bring to a boil. Once boiling, turn heat back down to a gentle simmer and cook for ten minutes. Take pot off the heat and puree the soup.
  3. Return the soup to the pot (still off the heat) and add in the apple cider vinegar and stevia. Add chicken and salt to taste. Serve hot.

Note: If you don't use stevia, try using your favorite sweetener, but in a very small amount. Just to give the soup the slightest hint of sweet.

Serves 4. 

An original recipe by Iris Higgins @TheDailyDietribe