A bowl of low FODMAP chicken noodle soup

Low FODMAP chicken noodle soup

Noodle soup reminds me of my vacation in Vietnam where we ate noodle soup almost every day. Even though this noodle soup looks nothing like traditional Vietnamese pho, I still love it.

This slow cooker chicken noodle soup is great for cold days when you don’t feel like cooking. I also think it’s a perfect recipe for days when you’re not feeling well.

Nothing better than a noodle soup with chicken to regain your strength. This is a light recipe, but the noodles it contains make it very filling.

In the morning you put all the ingredients in the slow cooker and turn it on. In the evening your delicious soup is ready.

This recipe first came online in 2015. In January 2022, this recipe was modified and updated.

A bowl of low FODMAP chicken noodle soup with chopsticks


I chose to add carrot and a mix of oyster mushrooms and mushrooms to this soup. But you can also use other low FODMAP vegetables that you like.

For example, think of:

  • Bok choy
  • Bell pepper
  • The green part of leek
  • Broccoli 

This soup is ideal for using up leftover vegetables.

Two bowls of low FODMAP chicken noodle soup

Noodle soup from the slowcooker

I make this soup in my slow cooker. I am really a fan of this device. Because you cook the soup slowly, the flavours are infused extra well. This results in a soup that is just a bit tastier than when you make it in a regular pan.

I have a multi cooker myself, this is a multifunctional pan that, in addition to a slow cooker function, also has a pressure cooker function. For example, you can quickly prepare rice dishes, such as risottos and meat dishes.

The multi cooker I use is the CrockPot Express 6 Quart

You can also purchase a separate slow cooker, which I used before I bought my multi cooker.

Storing the noodle soup

Place the soup in a plastic sealable container. Let cool with the lid off. Then seal the container and put it in the fridge. The soup will stay good for 2 days.

You can also freeze the soup, then the soup will keep for about 3 months. It is best not to add the noodles to the soup yet and freeze the soup without the noodles.

If you are going to eat the soup, you can prepare the noodles separately by placing them in a pan of boiled water for 2 minutes. Then you can add them to the soup.

You can put the soup in the fridge a day in advance to thaw or put it on the counter. You can then heat the soup in a pan or in the microwave.

Will you let me know if you have made my low FODMAP chicken noodle soup? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen. 

Two bowls of chicken noodle soup
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Two bowls of low FODMAP chicken noodle soup

Low FODMAP chicken noodle soup

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  • Author: Karlijn
  • Total Time: 6 hours 40 min
  • Servings: 6 1x
  • Diet: Gluten Free


A simple recipe for low FODMAP chicken noodle soup from the slow cooker. Needs only 10 minutes preparation time. Gluten-free and lactose-free.


  • 400 g (14.1 oz) chicken thigh fillet
  • 2.5 liters (10.5 cups) of stock (use low FODMAP stock cubes)
  • 2 medium carrots
  • The green part of 6 stalks of spring onions
  • 1 red pepper
  • 2 tbsp soy sauce*
  • 1 tbsp fresh ginger
  • 400 g (14.1 oz) mix of oyster mushrooms and mushrooms from a jar (or one of both)
  • 150 g (5.3 oz) brown rice noodles
  • Optional: 3 boiled eggs, halved
  • A slow cooker (I use the Crock Pot Express 6 Quart)


  1. Place the chicken thigh fillet in the slow cooker.
  2. Cut the carrots into slices, the pepper and the spring onions into rings. Save a handful of spring onions for garnish.
  3. Place the carrot, red pepper, spring onion, ginger, soy sauce and stock in the slow cooker. Stir.
  4. Set the slow cooker on high for 2 hours and then on slow for another 4 hours.
  5. Clean the oyster mushrooms and cut into pieces. Rinse the mushrooms from the jar well and let them drain. Set this aside for now.
  6. After the soup has been cooking for 6 hours, turn off the slowcooker. Pull the chicken meat apart with two forks and return to the pan.
  7. Taste the stock and season with some salt, pepper or a little extra soy sauce.
  8. Add the oyster mushrooms/mushrooms to the soup along with the noodles. Put the lid back on the pan and set on low for another 30 minutes.
  9. Divide the soup over 6 bowls.
  10. Nice to serve with a boiled egg


*Use gluten-free soy sauce if you have to eat strictly gluten-free.

  • Prep Time: 10 min
  • Cook Time: 6 hours 30 min
  • Category: Soup
  • Method: Slow cooker
  • Cuisine: Asian


  • Serving Size: 1 serving (1/6 of recipe)
  • Calories: 222
  • Fat: 5
  • Carbohydrates: 24
  • Fiber: 5
  • Protein: 19
A bowl of chicken noodle soup with chopsticks

Together we go for a calm belly!

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