Low FODMAP chicken soup
A recipe to make low FODMAP chicken soup from scratch!
Apart from that the soup needs to simmer for about 2 hours, you can put this soup together in no time. Just add everything together, be patient for a few hours and a warm hearty soup is waiting for you.
How to make low FODMAP chicken soup?
Making this low FODMAP chicken soup is quite easy! I choose to use chicken with bones because boiling the chicken legs for a few hours will make a flavorful chicken broth. And that is a great basis for soup.
Making the soup goes like this:
- Put the chicken legs into a soup pan.
- Add all the other ingredients except for the noodles, salt, and lemon juice.
- Leave the soup to simmer for two hours.
- Remove the chicken legs from the soup. Remove the bones and skin and pull the pieces of chicken apart with two forks.
- Run the soup through a sieve and catch the stock in a large bowl or pan.
- Remove the bay leaf and mace. Save the other vegetables.
- Put the soup, vegetables, and chicken back into the soup pan.
- Heat again and add the noodles if you use them.
- Season with salt, pepper and lemon juice.
There you have your delicious homemade chicken soup!
What to eat with this chicken soup?
If you add some gluten-free noodles to this soup, it can easily be a standalone meal. Especially if you are looking for a light dinner or lunch.
If you want to eat something else on the side, you can make a salad, eat some low FODMAP veggies on the side or serve the soup with sandwiches.
How long does chicken soup stay good in the fridge?
If you have made the low FODMAP chicken soup, but you are not going to eat it all at once, you can store it in the fridge or freezer.
Make sure that you don’t leave the chicken soup out of the fridge for more than 2 hours after cooking. Leave it to cool down a little. Put it into an airtight box and place it in the fridge.
You can store the soup in the fridge for 2 to 3 days.
You can also freeze it, then it will stay good for 3 months.Print
A basic recipe for low FODMAP chicken soup. Made with chicken legs, vegetables, and optionally noodles. Gluten-free and lactose-free.
- 200 g (7 oz) carrot
- 200 g (7 oz) canned mushrooms
- 1 leek, the green part
- 1/2 bush of spring onion, the green part
- 750 g (26.5 oz) chicken thigh with bones
- 1 tbsp fresh parsley
- 1 tbsp fresh thyme
- 1/2 tsp pepper
- 1 piece of mace
- 1 bay leaf
- 2 liter water + low FODMAP stock powder
- 1 tbsp lemon juice
- 1/2 tsp salt
- Optional: 50 g (1.8 oz) rice vermicelli noodles
- Peel the carrot and cut it into small pieces.
- Drain the mushrooms and rinse.
- Cut the green part of the spring onion and leek into rings.
- Finely chop the parsley and zip the thyme leaves off of the stems.
- Place the chicken thighs in a large soup pot.
- Add carrot, mushrooms, leek, spring onion, parsley, thyme, pepper, mace, and bay leaf.
- Pour two liters of water over it and add the stock powder.
- Bring the soup to a boil and reduce the heat to low. Place the lid at an angle on the pan and let the soup simmer for 2 hours.
- Remove the chicken legs from the soup.
- Pour the broth through a sieve and collect in another pan. Discard the bay leaf and mace. You can add the rest of the vegetables back to the broth.
- Remove the chicken meat from the chicken legs and remove the bones and skin. Fluff it apart with a fork, so that you get strings of chicken.
- Add the chicken meat to the broth and heat the soup again. If you use vermicelli, you can also add it now and let it cook for a short time.
- Taste the soup and season with lemon juice, salt, and a little extra pepper if necessary.
- Prep Time: 15 min
- Cook Time: 2 hours 15 min
- Category: Soup
- Method: Boiling
- Cuisine: International
- Serving Size: 1 serving
- Calories: 204
- Fat: 3
- Carbohydrates: 16
- Fiber: 2
- Protein: 27
Keywords: low FODMAP chicken soup, gluten-free chicken soup, lactose-free chicken soup
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