Description
A comforting bowl of soup to make as the weather gets chilly!
Ingredients
Scale
- 1 whole chicken, skinless
- 2 large carrots, peeled
- 1 large parsnip, peeled
- 2 sticks of celery
- 2 tbsp salt (separated)
Instructions
- 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
