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Low-FODMAP Chicken Soup Recipe

Just like my mother's but without the high-FODMAP ingredients to ruin the experience.

Ingredients

  • 4-5 lbs whole chicken organ bag removed
  • 1 lb baby carrots
  • 1 stalk celery or 2 tsp celery seeds
  • 6 scallions white bulbs removed
  • 3 bay leaves
  • 1 turnip
  • 1 parsnip
  • 1 large bunch of dill tied with twine
  • salt and pepper to taste
  • 6 quarts water approximately

Instructions

  1. In a large pot, combine all ingredients and fill with water to 1 inch above the chicken (about 6 quarts).

  2. Bring to a boil, cover and simmer for about an hour or until chicken is falling off the bone. Add salt and pepper to taste once the chicken reaches 165F tested with a meat thermometer.

  3. For more intense flavor, boil uncovered to reduce the liquid.

  4. Remove from heat and cool before separating the broth from the chicken and veggies for storage. See below in the post for serving suggestions.