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!
Servings: 6 people
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.