Reflux Friendly Cooking: Chicken and Potato Soup

Tracy Davenport, Ph.D. Health Guide
  • Reflux Friendly Cooking is a weekly feature that will be full of quick and easy food ideas that are acid reflux friendly and can be easily modified to meet the needs of everyone in your family! Each week I’ll provide a simple menu that is designed for easy digestion. I’ll also give you suggestions on how to modify the same recipe for others in your family without acid reflux disease. Bon Appétit!


    Chicken and Potato Soup.

    This soup is warm and comforting as well as easy on the stomach. It can also be made ahead and warmed up for when the schedule gets busy. Besides the chicken, it is almost all veggies so it can also be made gluten free if that is a need in your household.

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    One 2 – 3 lb. chicken, cut up

    2 Tbs. cooking oil

    2 carrots, diced

    2 celery sticks, diced

    2 cups small potatoes, cut to bite sized pieces if some are a bit larger than others

    1/2 medium onion, diced

    1 clove garlic, diced

    2 cups fresh spinach (great dish to sneak this into)

    3 Tbs. flour (I used oat flour but any flour will do)

    salt and pepper to taste



    Put the chicken in a large pot and cover it with water. Boil the water and then reduce the heat and simmer for 45 minutes. While the chicken is cooking, heat a skillet to medium and add the oil. Add the veggies (except for the potatoes) and a pinch of salt and pepper and cook for only a few minutes (until they are soft).


    Remove the chicken to a cutting board and allow it to cool a few minutes. Shred the chicken using two forks. Return the shredded chicken back to the broth along with the veggies (I like to run the broth through a strainer first, but this is optional). Add the small potatoes. In a cup, add the flour to 1/2 cup water. Stir to mix. Add the flour mixture into the soup and stir. Cook on medium for 15 – 20 more minutes until the potatoes are fork tender. Season to taste and serve warm. 

Published On: April 07, 2014