Description
A satisfying bowl of soup that is a bowl of comfort.
Ingredients
Scale
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Tablespoon Butter
- 1/4 Cup Green Onions, diced
- 2 Medium Carrots, peeled and sliced
- 64 Ounce Low Sodium Chicken Broth
- 1 Large or 2 Small Chicken Breasts, chopped into 1-inch pieces, seasoned with salt & pepper
- 6 Ounces of Pasta of Choice (I used Rice Noodles, broken into smaller pieces)
- 2 Tablespoons Fresh Parsley, chopped
- 3 Tablespoons Fresh Dill, remove stem but can put in whole
- Salt & Pepper to taste
Instructions
- Heat olive oil and butter in a large stock pan on medium heat. Once melted, add carrots, green onion, and salt & pepper and saute until tender (about 6 minutes).
- Add chicken broth and increase heat to high to bring to a boil. Once boiling, add chicken to pot along with broken rice noodles, parsley & dill.
- Reduce heat to medium and simmer for an additional 15-20 minutes. Add more salt and pepper if desired.
- Serve hot! Enjoy!
Notes
Recipe adapted by Iowa Girl Eats
Keywords: soup recipe, fodmap soup recipe, fodmap chicken soup
