Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl of low FODMAP chicken soup with a spoon in it

Low FODMAP chicken soup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Karlijn
  • Total Time: 2 hours 30 min
  • Servings: 4 1x
  • Diet: Gluten Free

Description

A basic recipe for low FODMAP chicken soup. Made with chicken legs, vegetables, and optionally noodles. Gluten-free and lactose-free.


Ingredients

Scale
  • 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

Instructions

  1. Peel the carrot and cut it into small pieces.
  2. Drain the mushrooms and rinse. 
  3. Cut the green part of the spring onion and leek into rings.
  4. Finely chop the parsley and zip the thyme leaves off of the stems.
  5. Place the chicken thighs in a large soup pot.
  6. Add carrot, mushrooms, leek, spring onion, parsley, thyme, pepper, mace, and bay leaf.
  7. Pour two liters of water over it and add the stock powder.
  8. 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.
  9. Remove the chicken legs from the soup.
  10. 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.
  11. 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.
  12. 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.
  13. 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

Nutrition

  • Serving Size: 1 serving
  • Calories: 204
  • Fat: 3
  • Carbohydrates: 16
  • Fiber: 2
  • Protein: 27