Chicken Soup Recipe (Low FODMAP)

Nothing beats a bowl of classic chicken soup—like this low-FODMAP version—especially if you’re a bit under the weather. But chicken soup is so versatile that I couldn’t resist coming up with a couple of variations on the theme! This Herbed Basmati Rice Chicken Soup is fragrant with thyme, basil, chives, and rosemary, while the Lemon Chicken Quinoa Soup sports the bright flavors of cumin and fresh lemon.

All of these soups make great light lunches or dinners

Chicken Soup Ingredients

YIELD: 6 TO 8 SERVINGS EACH

• 8 cups (1.9 l) chicken stock or chicken broth
• 2 cups (280 g) shredded cooked chicken
• 1 cup (130 g) sliced carrots (about 3 large)
• 1 stalk of celery, sliced
• 1 cup (112 g) gluten-free fusilli pasta
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 1½ teaspoons kosher salt (or to taste)
• ½ teaspoon freshly ground black pepper

Chicken Soup Steps (3 Ways)

CLASSIC CHICKEN NOODLE SOUP

1. Bring the chicken stock or broth to a boil in a large stockpot or Dutch oven.
2. Add the shredded chicken, carrots, celery, pasta, oregano, basil, kosher salt, and black pepper.
3. Reduce the heat and simmer for 15 minutes or until the vegetables and pasta are tender.
4. Serve hot.

HERBED BASMATI RICE CHICKEN SOUP

1. Follow the directions for Classic Chicken
2. Noodle Soup, but make the following changes:
3. REPLACE THE PASTA WITH ½ CUP (96 G) LONGGRAIN BASMATI RICE.
4. REPLACE THE OREGANO WITH DRIED THYME.
5. INCREASE THE BASIL TO 1 TEASPOON.
6. ADD 1 TEASPOON DRIED CHIVES.
7. ADD ¼ TEASPOON CRUSHED DRIED ROSEMARY.

LEMON CHICKEN QUINOA SOUP

1. Follow the directions for Classic Chicken
2. Noodle Soup, but make the following changes:
3. REPLACE THE PASTA WITH ½ CUP (87 G) RINSED QUINOA.
4. OMIT THE CELERY, BASIL, AND OREGANO.
5. ADD 2 TEASPOONS GROUND CUMIN AND ¼ CUP (60 ML) FRESH LEMON JUICE.
6. JUST BEFORE SERVING, ADD 2 CUPS (60 G) FRESH
7. BABY SPINACH AND STIR UNTIL WILTED.