Description
A delicious gluten-free lime chicken and rice soup. A pick-me-up when you’re not feeling well and perfect on a cold day. Low FODMAP and lactose-free.
Ingredients
Scale
- Olive oil for frying
- 2 cm (0.8 inch) ginger, grated
- 1 zucchini
- 1.5 liters (6 cups) chicken stock (I use Fody Foods low FODMAP chicken soup base)
- 1 tsp turmeric
- 500 g (17.6 oz) chicken breasts
- 100 g (3.5 oz) brown rice
- Juice of 3 limes
- A dash of soy sauce*
- 100 g (3.5 oz) fresh spinach
- 2 stalks of spring onion, the green part
- Salt or pepper to taste
- Optional: fresh mint
- Optional: fresh parsley
Instructions
- Heat a dash of olive oil in a soup pan. Add the grated ginger. Fry for a few minutes.
- Cut the zucchini into small pieces and add to the pan. Fry for about 3 minutes.
- Add the stock together with the turmeric.
- Add the chicken breasts and let them cook for about 15-20 minutes until they are done.
- Remove the chicken breasts from the pan and pull them apart with two forks. Add the chicken pieces back to the pan.
- Add 100 grams of brown rice and let the soup cook for another 10 minutes.
- Now add the juice of 3 limes, a dash of soy sauce, and 100 grams of spinach. Let this simmer for a few more minutes.
- Taste the soup and add some salt or pepper to taste.
- Divide the soup over bowls and garnish with fresh mint, parsley, and the green of spring onion.
Notes
*Use gluten-free soy sauce if you have to eat strictly gluten-free. For the low FODMAP diet, normal soy sauce is also fine.
- Cook Time: 40 min
- Category: Soup
- Method: Boiling
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 179
- Fat: 3
- Carbohydrates: 14
- Fiber: 1
- Protein: 22