Sometimes you just need some feel-good food for your body and soul, like this low FODMAP chicken noodle soup. A simple dish that only calls for a handful of ingredients, you can have this nourishing soup on your table in less than 40 minutes.
FODMAP Note: Celery is low FODMAP in small amounts. We recommend that you weigh the celery before adding it to the recipe, or limit the amount in the recipe to one small celery stick.
Low FODMAP Chicken Noodle Soup
celery, 1 small stalk, 0.7 oz (weigh before using if possible), sliced thin
carrots, 2 medium, peeled & sliced thin
olive oil, 1 tablespoon
gourmend organic chicken broth, 2 cups (1 pouch)
water, 2 cups
chicken breast, 1/2 lb, skin removed
gourmend garlic chive powder, ¾ teaspoon
dry gluten-free pasta, 3.5 oz, shell-shaped pasta (or shape of your choice)
ground black pepper, 1/4 teaspoon, freshly ground
salt, to taste
fresh chives, 1 ½ tablespoons, finely chopped for serving
Slice the celery thinly, then peel and slice the carrots on a diagonal.
Place a medium saucepan over medium heat. Add the olive oil and sauté the carrots and celery for 3 to 4 minutes until they begin to soften. Add in the garlic chive powder and stir until fragrant (about a minute). Then remove the vegetables from the pan and set aside on a plate.
Place the now-empty saucepan back over the heat and add the broth, water, and chicken breast. Cover with a lid, bring the liquid to a boil, and then turn down the heat. Allow the broth to simmer for 20 minutes.
While the chicken and broth simmer, cook the pasta. Fill a pot with water and salt (enough to make it salty like sea) and bring it a boil over high heat. Add the pasta and cook to package instructions, under-cooking it by about 2 minutes.
Remove the chicken breast from the broth using tongs (don’t throw out the broth), and place the chicken on a chopping board. Shred the chicken using two forks.
Place the shredded chicken, carrots, celery, and pasta back into the broth and allow to simmer for 2 minutes. Season with black pepper and salt to taste.
Spring with fresh chives and serve hot.