GERD Relief Chicken Veggie Soup
- Fiona Eileen
- Dec 17, 2025
- 3 min read
by Fiona Eileen, Contributing Nutritionist
Life in aviation teaches us how to move quickly, adapt constantly, and perform at our best—even when our bodies are asking for rest. Early check-ins, long duty days, reserve life, airport food, and inconsistent mealtimes can take a serious toll on our digestive health. For many in the flight crew community, GERD and acid reflux become unwanted companions in the air and on layovers.
This GERD Relief Chicken Veggie Soup was created with aviation professionals in mind—gentle on the stomach, easy to digest, and nourishing enough to support us through demanding schedules. It’s the kind of meal you make on a day off, portion out for the week, or prepare in a hotel kitchen when your body needs grounding and care.
This recipe makes 3–4 bowls of soup, perfect for meal prep between trips or sharing with a sister who needs a little extra support.
Why This Soup Is Perfect for Crew Life
As flight attendants and aviation professionals, we often eat late, fast, or on the go—conditions that can aggravate acid reflux and digestive discomfort. This soup is designed to:
Support digestion during irregular mealtimes
Reduce inflammation caused by stress and fatigue
Provide comfort after long flights and pressurized cabins
Nourish without heaviness before or after duty
It’s a reminder that caring for ourselves is not optional—it’s essential.
Ingredients Chosen with Intention
Protein for Strength
4 chicken legs Low in fat, easy to digest, and less likely to trigger acid reflux—ideal for refueling after long duty days.
Grounding Vegetables
2 celery stalks Helps dilute stomach acid and calm inflammation.
1 cup carrots Low in acidity and supportive in neutralizing stomach acid.
1 broccoli crown High in fiber and known to help reduce stomach acid.
1 cup sweet potato Supports gut health and provides steady energy without irritation.
Digestive Support
1 thumb of fresh ginger Reduces inflammation and supports faster stomach emptying—helpful when meals happen late.
¼ cup quinoa Aids digestion and helps absorb excess stomach acid.
Soothing Herbs
3 sage leaves Soothes mucus membranes, relieves gas, and may help strengthen the lower esophageal sphincter (LES).
½ tsp thyme Helps protect the stomach lining and reduce inflammation.
½ tsp rosemary Supports gut balance and digestive comfort.
Seasoning
Pink Himalayan salt, to taste Supports healthy gut motility and digestion.
Liquid Base
Water Fill the pot until the water sits just slightly above the chicken.
How to Prepare (Perfect for Meal Prep Days)
Place chicken legs in a large pot and add water until it slightly covers the chicken.
Add celery, carrots, broccoli, sweet potato, quinoa, ginger, sage, thyme, and rosemary.
Bring to a gentle boil, then reduce heat and simmer uncovered for 45–60 minutes.
Season with pink Himalayan salt to taste.
Remove chicken, shred if desired, and return it to the pot.
Portion into containers for easy grab-and-go meals between trips.
In aviation, we take care of everyone onboard—but we must also take care of ourselves and each other. This soup is a reminder that nourishment is part of professionalism, longevity, and wellness in the skies.
Whether you’re coming off a red-eye, sitting reserve, or grounding yourself on a much-needed day off, let this be a moment of rest, healing, and intention.
From our galley to yours—may every bowl remind you that you are supported, seen, and never flying alone.
About the Contributing Writer
Fiona Eileen is a flight attendant with SkyWest Airlines, where she has spent the last 2.5 years navigating the skies while advocating for wellness within aviation crew life. Her journey into holistic health began long before aviation, rooted in creativity, care, and service.
Fiona studied interior design while working as a licensed cosmetologist, and when her college closed, she followed her passion deeper into hair and scalp health.
In 2019, she became a Certified Trichologist, specializing in scalp and skin disorders. During a year of frequent travel to Atlanta for her studies, Fiona also became a self-taught chef, learning firsthand how nutrition impacts the body—especially under the demands of a travel-heavy lifestyle. Her education in trichology expanded her understanding of holistic nutrition, leading her to earn her Holistic Health Coaching certification in 2021, followed by certification in Body Contouring.
Today, Fiona blends her experience in aviation, nutrition, and holistic wellness to support others in caring for their bodies from the inside out. Through Fiona Eileen LLC, she offers a one-stop wellness experience grounded in the belief that your health is the priority—on the ground and in the skies.
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