Low FODMAP Chicken Noodle Soup

Quick & Easy Recipe

Made with leftover chicken and a convenient chicken soup base, this Low FODMAP Chicken Noodle Soup is filled with carrots, celery, and gluten-free noodles. Very quick and easy to prepare!

I wanted to post this recipe a lot earlier. You know, when it was still winter and more appropriate soup weather. But it’s just as well since, as I’m typing this, it is snowing. It’s April. And it’s snowing. We may as well drown our sorrows of the never-ending winter in a nice bowl of warm soup.

I do have a Low-FODMAP chicken noodle recipe on my site already and in my cookbook. Both are really good, but they are not so quick or easy. Back when I came up with the recipe, we didn’t have the luxury of ready-made low-FODMAP chicken soup base or bouillon. Now we do, thanks to FODY Food Company!

This recipe is truly quick and easy, especially if you have chicken leftover from another recipe, such as my Lemon & Thyme Roasted Chicken. If you don’t have that, then try poaching some chicken breasts.

Now, if only spring would hurry up and get here…..Until then, you can try this Low FODMAP Chicken Noodle Soup!

Try my other Quick & Easy Low-FODMAP Soup Recipe:

• Vegetable Beef Soup

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Low FODMAP Chicken Noodle Soup

Made with leftover chicken and a convenient chicken soup base, this quick and easy chicken noodle soup is filled with carrots, celery, and gluten-free noodles.

Course Soup

Cuisine American

Keyword chicken, low-fodmap, noodle, soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

• 5 cups water
• 1 tablespoon FODY Chicken Soup Base
• 3/4 cup gluten-free short pasta (such as rotini, fusilli, or penne)
• 2 large carrots, peeled and thinly sliced
• 1 rib celery, thinly sliced
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1 1/2 cups chopped cooked chicken
• salt to taste (I use 1/4 teaspoon)

Instructions

• Bring water to a boil in a large saucepan.
• Stir in the chicken soup base, followed by the pasta, carrots, celery, basil, oregano, and black pepper. Bring back to a boil, reduce heat a little and simmer (uncovered) for 15 to 20 minutes, or until pasta and veggies are tender.
• Add the chicken and cook until heated through. Season to taste with salt. Serve.

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