If you want to know all about the benefits of chicken soup, just ask your mom or your grandma. They won’t hesitate to talk to you about that for an hour or two. (May only apply to Jewish moms.) Today, I’m going to show you how easy it is to make a low-FODMAP chicken soup, the broth of which can be used for recipes if desired.
Recipe for Low-FODMAP Chicken Soup
The vegetables you choose to use are going to determine the taste. Since we cannot use onion, a staple in most broths, we leave that out and improvise with other ingredients. My preference is to use carrots, parsnip, red pepper and dill. I cut up about 10 carrots, 2 parsnip and 1 red pepper. Once they’re prepped, set aside for now.
The type of chicken you use is also important. My preference is a whole organic and kosher chicken. The brand I get is Murray’s. Now, what I do differently from other recipes is actually skin the chicken as much as I can before using. I prefer a more lean broth, but you can absolutely leave the skin on. Take your chicken and rinse thoroughly, skinning if preferred and put into a pot of already boiling water. For a 1lb chicken, I’ll use about 4 quartz of water, give or take and about a tablespoon of salt. Once you set the chicken in the pot, water should just cover the chicken. If there’s too much water, remove it because your soup will be bland and not flavorful at all. When the water returns to a boil, add in your vegetables and greenery. Now cover, but not completely and allow to cook on a low flame so the water is at a slow-rolling boil. Once in a while, scrape off anything that comes to the top, and replace lid. Cook for about an hour. Remove the dill once you’re done cooking. That’s it!
- 1lb organic and kosher whole chicken, gizzards removed. (Optional: skinned)
- 4 quartz water
- 1 tablespoon salt
- 1 red pepper, quartered
- 10 carrots, quartered
- 2 parsnips, quartered
- 1 bunch dill
- Bring 4 quartz of salted water to boil
- Meanwhile, prep your vegetables and set aside
- Clean and skin (optional) chicken
- Once water is boiling, add the chicken so the 'butt' sits at the bottom. If there is too much water covering it, remove. If there's not enough, add.
- Add in the vegetables.
- Cover, but not completely, and allow to cook on a low flame so the water is at a slow-rolling boil.
- Once in a while, scrape off anything that comes to the top, and replace lid.
- Cook for about an hour.
- Remove the dill and you're done!