Making this chicken broth in a slow cooker is easy and ensures you have a low FODMAP option on hand for future recipes. It can be stored for a week in the refrigerator or frozen for up to three months.

INGREDIENTS:

• Bones from one chicken

• 2 medium carrots, cut into large chunks

• 2 green onions, green parts only

• 3 bay leaves

• 1 tablespoon of olive oil (garlic or onion-infused oil is a great choice here!)

• Dash of turmeric

OPTIONAL ADDITIONS:

• 1 stalk of celery, cut into large chunks (if you tolerate polyols)

• Fresh herbs: chives, parsley stems, sprigs of thyme or rosemary, or sage

• Green leaves from a leek

• Fennel leaves

DIRECTIONS: 

1. Combine all ingredients into a slow cooker and cover with water.

2. Cook for at least eight hours on low.

3. Strain the broth with a mesh strainer, cheese cloth or coffee filter.

4. Cool completely before storing.

*This recipe was inspired by The Kitchn and modified to be low in FODMAPs.