My mother in law makes the best chicken soup and always makes it for the family whenever any of us are sick. I really believe chicken soup has healing powers and it looks like I’m not the only one. Does anyone else remember the collection of “Chicken soup for the (blank) soul” books that were popular years ago?!? There was actually a story about my Grandmother that was published in one of the books. But back to chicken soup, not only is it a great low FODMAP soup option but it’s a great way to stay help fight colds. Several studies have shown that it can help clear nasal congestion and thin mucus while also reducing the recovery time. While I was pregnant, I had my mother in law make me soup often using homemade bone broth. It is highly recommended by many for nourishment and healing during the post partum period.
I was excited to be able to pin my mother in law (Rita) down so she could show me how she makes her famous soup. She’s an old school cook where she doesn’t rely on recipes or measurements. Instead she tells me “a little of this and a little of that” so I kept having to go behind her and measure how much salt and water was being used. It was worth the extra prying to get down this perfect low FODMAP soup recipe. I have to agree with her when she says it’s about the quality of chicken that you use (we used organic chicken from Whole Foods) and the love that you put into the soup. Ain’t that the truth, though??
A comforting bowl of soup to make as the weather gets chilly!
- 1 whole chicken, skinless
- 2 large carrots, peeled
- 1 large parsnip, peeled
- 2 sticks of celery
- 2 tbsp salt (separated)
- In a large soup pot, add the whole skinned chicken and fill cold water just to the top of the chicken. Boil on high for 25 minutes.
- Meanwhile as the chicken is cooking, peel the carrots and parsnip and set aside.
- Similar to when you rinse rice until the water is clear, pour out the water from the pot and add fresh, cold water. Rinse and wash the chicken in the pot multiple times until the white residue is removed and the water is clear.
- Add cold water until almost to the top of the soup pot (3/4 full) and cover and bring to a boil for an additional 20 minutes.
- Add 1 tbsp of salt and using a soup spoon remove the white foam that forms to the top and lower heat immediately
- Add the vegetables to the broth, 1 tablespoon of salt and cover with a lid, leaving a small crack. Increase the heat to medium low and let cook for an additional 2 hours.
- Remove chicken from the soup and pull apart the chicken breast to put back into the soup.
- Serve hot with your favorite FODMAP safe rice or noodles!
Keywords: low FODMAP soup, FODMAP safe chicken soup, homemade chicken soup recipe