Low FODMAP chicken soup recipe with rice noodles, carrots, kale, peppers, mint and chicken in broth. Comforting and delicious!

As a kid, when it came to chicken soup, star noodles came in first, then alphabet noodles. Orzo were not very popular even if I’m sure the soup would taste just as good!

So when I found these gluten free rice star noodles I couldn’t resist to make a tummy friendly version of my favourite soup – a low FODMAP chicken soup!

Out of curiosity, in Portugal, vermicelli is commonly used for a christmas dessert recipe called aletria, not for soups.

A tummy friendly chicken soup recipe

There is also another very personal reason for cooking this recipe and writing this post. This was one of my go-to recovery recipes. A few years back I was hospitalised, after a huge weight loss and lack of energy. No matter what I ate, my body just didn’t absorve so, after six month, I was too weak and just couldn’t function anymore (you can check the about me section for details). My flora and mucosa had been severely compromised, so I had to completely change my diet in order to heal.

You can say food was my cure and still is, as it takes minimum 2 years (!) for your body to get back on track after such an acute gastroenteritis. So, bottom line is that I was able to recover and am almost at my normal weight. This less fortunate episode, led to a much nicer one: My Gut Feeling!

This blog is an opportunity for me to share my experience and to celebrate life and health through cooking!

And what a better way to celebrate life than with a healthy, comforting and delicious low FODMAP chicken soup?

Hope you enjoy it as much as I did today!

Saúde, Santé, Cheers to Good Health!

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5 from 3 votes

Low FODMAP Chicken Soup

Low FODMAP chicken soup recipe from scratch with rice noodles, carrots, kale, peppers, mint and chicken in broth. Comforting and delicious!

Prep Time15 minutes mins

Cook Time1 hour hr 45 minutes mins

Total Time2 hours hrs

Course: Lunch

Cuisine: Low Fodmap

Keyword: chicken soup, rice noodles

Servings: 6 people

Author: My Gut Feeling

Ingredients

• 1 whole free-range chicken rinsed, giblets, wings, legs and skin discarded
• 1 cup rice noodles vermicelli, star or orzo
• 3 big kale leaves chopped into small, bite-sized pieces
• 2 carrots sliced
• 150 g | 5.29 oz red bell pepper* sliced (optional)
• Pinch of salt
• Fresh mint leaves for serving

Instructions

For the Chicken Stock/Broth

• Place the chicken in a large pot over medium heat with enough water to cover the chicken and allow it to slowly come to a boil.
• Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
• Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the remaining skin and bones and hand-shred the meat.
• Carefully strain the stock to remove any remaining solids.
  

For the Chicken Soup

• In the same pot add the veggies and let them simmered in the broth for about 30 minutes.
• Add the rice noodles, shredded chicken, salt and let cook until done (normally 7 minutes).
• Serve with mint leaves.

Notes

Normally a broth includes the chicken skin and also other veggies. I prefer this simplified version but feel free to use your own recipe or you can also use canned low-sodium chicken broth instead. If you are on a low FODMAP diet, be careful as it can have traces of onions and garlic.

Low FODMAP safe serving size:

*more than 43g | 1.5oz of red bell peppers has excess fructose. You can eat up to 2 portions of this chicken soup.

Tried this recipe?Mention @mygutfeelingblog or tag #mygutfeeling!