Winter Chicken Soup (Low FODMAP)

20 Minutes prep • 55 Minutes cook • Low FODMAP • Serves 6 • Ok to make ahead: Steps 1-4

Hearty and delicious with lots of wonderful flavors that are perfect for a winter lunch or dinner. This recipe came together when I wanted soup and I had no time to go to the store so I made it with what was in the refrigerator and the pantry. It was so good I had to write it down! It’s one of those meals that has it all in one bowl so no need to make side dishes. And, you make it all in one pot so clean up is easy too. Leftovers turn into a completely different (and wonderful) dish as the rice absorbs the liquid and it becomes more like a stew than a soup. You can always add more broth to make it soup again, or toss it in a baking dish, sprinkle with some grated cheese, and bake for 30 minutes at 325 degrees F and turn it into a completely new meal!

Ingredients

4 tablespoons salted butter

2 leeks (green part only), chopped

2 cups oyster mushrooms, chopped

2 stalks celery, preferably with some leaves, chopped

2-3 carrots, chopped

1 heaping tablespoon poultry seasoning*

1 teaspoon Kosher salt and 1/2 teaspoon black pepper

6 cups low FODMAP chicken broth (I use Whole Foods Organic 365 chicken broth or Gourmend low FODMAP Organic Chicken Broth - use code IBSGC15 for 15% discount)

1 pound boneless, skinless chicken breasts or thighs, whole

1 cup wild rice blend

1 Parmesan rind (optional but adds flavor)

1/2 teaspoon red pepper flakes, or 2-3 grinds if you have this awesome red pepper flake grinder

1/2 cup parmesan cheese, grated, for serving

Directions

(1) Prepare the chicken: This step is optional but results in a more flavorful and tender chicken. Remove chicken from the package, and put it in one layer on a rimmed plate or baking dish. Season both sides of each piece lightly with Kosher salt (about 1/4 - 1/2 teaspoon per side). Cover the dish with plastic wrap and refrigerate until ready to use, ideally about 4 hours before cooking or overnight.

(2) Chop the vegetables: Chop the mushrooms, carrots, leek greens, and celery.

(3) Cook the vegetables: Melt 2 tablespoons of butter in a large soup pot or Dutch oven over medium-high heat. Add the leek greens, mushrooms, carrots, celery, poultry seasoning, and salt and pepper. Cook until softened, 2-3 minutes. Add the remaining 2 tablespoons of butter and stir into the vegetables.

(4) Add the chicken: Add the chicken broth, chicken, rice, and Parmesan rind (if using) and a large pinch each of salt and pepper. Bring to a boil, then reduce the heat to a simmer, cover the pot and cook for 45 minutes until the rice is fully cooked. Remove the chicken and shred it with two forks, then return it to the pot.

Make-ahead note: At this point, you may turn the heat off and leave the soup covered for up to one hour. Reheat when ready to serve. Refrigerate if it will be longer than about an hour.

(5) Finish: Remove the parmesan rind and bay leaf (if used). Grate the parmesan.

(6) Plate and serve: Serve in bowls with a generous sprinkle of fresh grated Parmesan cheese and some crusty sourdough bread on the side.

Eat and enjoy every bite because you can!

*Don’t have poultry seasoning? Make your own by combining 1 tablespoon dried parsley, 2 teaspoons each dried thyme and sage, 1/2 teaspoon dried rosemary. Voila! Poultry seasoning. (The most important flavors are the thyme and sage so if you don’t have parsley, don’t worry about it.)

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

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