Low-FODMAP Chicken Soup
A soothing and gut-friendly chicken soup made with low-FODMAP ingredients.
15 mins
Prep Time
45 mins
Cook Time
4
Servings
Ingredients
- 1 lb boneless, skinless chicken breasts
- 6 cups low-FODMAP chicken broth
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 cup chopped green beans
- 1 cup chopped zucchini
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Nutrition Facts
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Instructions
Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until lightly browned on both sides, about 5 minutes per side.
Remove the chicken from the pot and set aside. In the same pot, add the carrots, celery, and green beans. Sauté for 5 minutes until slightly softened.
Pour in the low-FODMAP chicken broth and bring to a boil. Reduce heat to a simmer and add the thyme and oregano.
Return the chicken to the pot. Cover and simmer for 20 minutes, or until the chicken is fully cooked.
Remove the chicken and shred it using two forks. Return the shredded chicken to the pot.
Add the chopped zucchini and simmer for an additional 10 minutes. Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Chef's Tips
- Broth Tip: Ensure the chicken broth is certified low-FODMAP to avoid triggering symptoms.
- Vegetable Variations: Swap zucchini with spinach or bok choy for variety.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: This soup freezes well. Portion into freezer-safe containers for quick meals.
- Extra Flavor: Add a splash of lemon juice before serving for a bright, fresh taste.
