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 symptoms to rage can be a challenge.
Low Histamine Soup: Finding the Right IngredientsFinding 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, so finding an alternate base to create a low histamine soup is the first obstacle.
If you're still unsure of exactly what ingredients are right and wrong to be using, click below to download my free Guide to Histamine Intolerance, which has a comprehensive histamine intolerance food list and tips for symptom reduction!
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, especially if they are fresh and homemade.
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 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, veggies and chicken.
Try it out and let me know how you like it in the comments below!
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
- Place the chicken, water, stock, celery, leek and onion in a large saucepan over medium heat.
- Bring to a boil then reduce heat to simmer. Cover and let simmer for 1 hour.
- Remove chicken and place it on a plate to allow the chicken to cool. Once cooled, shred the chicken and set aside.
- Strain the stock mixture and discard or set aside solids.
- In a pan, melt the butter over medium heat and stir in stock mixture and coconut cream. Cover and let boil.
- 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.
- Reduce heat to medium and add the shredded chicken back into the soup.
- Cook on medium-low heat for 15 minutes or until soup reaches desired thickness. Add salt and pepper to taste.
- 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
- Add all herbs, vegetables and water to a large pot. Bring to a boil then reduce heat to simmer for 30 minutes.
- 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.
- **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.
Want more low histamine recipes like this? Check out my nutritionist-approved Low Histamine Cookbook with 110 delicious recipes!
Life's too short to let symptoms control you.
Your histamine intolerance expert,
Anita Tee, Nutritional Scientist