Low FodMap Gingered Chicken and Vegetable Soup Recipe
I really hope so because the cold I have is proving difficult to kick. And as we low FODMAP dieters know there are no shortcuts when it comes to soup. Try walking into any food store to find a can, packet or tub of soup without onion in it. I don’t imagine many of us having success, but really, is it such a great loss? I can’t say I have ever enjoyed canned soup or the sort you mix with water in a cup.
Soup is a great soother. I do doubt that it can cure a cold but it does seem to help clear the head to face the rest of the day. I like to make my own stock for soup and other dishes where it is a major ingredient, such as risotto. And the stock is so simple to make. I used:
- 2 chicken carcasses
- 1 large carrot, unpeeled and chopped
- 1 chopped celery stick with some leaves
- 10 or so parsley stalks
- 1 teaspoon of peppercorns
- 2 bay leaves
- 2 stalks of thyme
All of these ingredients were simmered in a large pot with enough water to cover, say around 2-2 ½ litres. I was home for the day so I let it sit on the stove on the lowest temperature for 5 hours. You could certainly simmer your stock for just 2 or 3 hours, but the longer the better. Chicken bones can be purchased from a butcher for little cost, or save them from your next roast chicken dinner. Strain the stock through muslin or cheesecloth and chill overnight, removing any fat that sets on the surface. Any stock not used straight away can be frozen for later.
I love a Chinese-styled chicken and corn soup, and my soup is loosely based on this. Instead of such a large amount of corn (remember corn should be limited to ½ cob per serve due to moderate fructan/GOS content) I used just 1 cob along with carrot and celery. To add some extra cold-healing power a good knob of ginger went in.
As usual, this is a dish you could easily take in different directions. Vary the vegetables, perhaps using potato, spinach or bok choy. Add other flavourings such as coriander or a few drops of sesame oil. You could even throw in some pasta or serve it over steamed rice. The choice is yours.
