Slow Cooker Chicken Soup

Chicken soup is one of the ultimate comfort foods not to be missed while following a low FODMAP diet! When I don’t have homemade chicken broth on hand, I use FODY’s chicken soup base and hardly notice a difference. This recipe is dairy-free and gluten-free on it’s own with recommendations for additions based on your personal tolerance.

INGREDIENTS:

• 1 cup of peeled, diced carrots

• 1 cup of peeled, diced parsnips

• 1 1/2 pounds of boneless, skinless chicken breasts

• 1/2 teaspoon of dried rosemary

• 1/2 teaspoon of dried sage

• 1/2 teaspoon of turmeric

• 3 bay leaves

• Salt and pepper

• 2 tbsp of olive oil (FODY garlic or shallot-infused oil is good here too!)

• 6 cups of homemade chicken broth or broth made with FODY chicken soup base

• Squeeze of lemon

• Chopped parsley, to serve

OPTIONAL ADDITIONS (BASED ON TOLERANCE):

• 1 cup of diced celery (if you tolerate polyols)

• 1/2 cup of egg noodles, gluten-free noodles, rice or quinoa

• Sprinkle of parmesan cheese, to serve

DIRECTIONS: 

1. Put diced vegetables in the bottom of slow cooker.

2. Add chicken breasts and seasonings on top.

3. Drizzle olive oil over seasoned chicken and vegetables.

4. Add chicken broth and cook on low for 6 to 7 hours.

5. When you are ready to serve, take chicken breasts out and shred

6. Return chicken to slow cooker, add a squeeze of lemon, and stir.

7. Serve with additional vegetables or grains (as tolerated) and top with parmesan cheese and chopped parsley.

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