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.
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.