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
Cuisine: Low Fodmap
Keyword: chicken soup, rice noodles
Servings: 6 people
- 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
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.
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.