Low FODMAP Chicken Soup Recipe
There’s nothing more comforting than a warm bowl of homemade chicken soup, especially when following a low-FODMAP diet. This recipe combines tender chicken, gut-friendly vegetables, and aromatic herbs for a nourishing meal that’s easy on digestion. For more soothing options, try our low-sodium chicken noodle soup, gluten-free chicken noodle soup, low-carb chicken noodle soup, sesame chicken, or white chicken chili.
As someone who’s followed the low-FODMAP diet for years, I’ve perfected this chicken soup to deliver rich flavor without the usual onion and garlic that can trigger IBS symptoms. It’s my go-to for a quick, comforting meal—especially in colder months when I need something warm and easy on digestion. For more cozy options, try our slow cooker chicken tortilla soup, dairy-free white chicken chili, or diabetic-friendly chicken noodle soup.
What You’ll Love
- Digestive Friendly – Carefully formulated to exclude common FODMAP triggers while still delivering delicious flavor
- Nutrient-Dense – Packed with protein from the chicken and essential vitamins from the low FODMAP vegetables
- Versatile – Can be customized with your favorite low FODMAP additions like rice noodles or additional vegetables
Recipe Ingredients
Everything you need for this soothing low FODMAP chicken soup recipe can be found at your local grocery store. Here’s what you’ll need:
- Chicken legs (bone-in for richer flavor)
- Low FODMAP chicken broth
- Carrots
- Celery (limited amount)
- Fresh thyme
- Salt and pepper
- Lemon juice
- Optional gluten-free noodles
Ingredient Notes
- Chicken Legs – Using bone-in chicken pieces is crucial for developing a rich, flavorful broth. The collagen from the bones also provides additional health benefits for your gut lining.
- Celery – While celery contains FODMAPs, it’s considered low FODMAP in small amounts. Stick to the recommended 40g per serving to keep the recipe truly low FODMAP.
- Broth – Commercial broths often contain onion and garlic, so be sure to use a certified low FODMAP option or make your own (see FAQ section for homemade broth tips).
How to Make Low FODMAP Chicken Soup Recipe
Follow these simple steps to create your comforting soup. For precise measurements and a printable version, scroll down to the recipe card.
- Prepare your ingredients – Wash and chop all vegetables, ensuring you limit celery to the recommended amount.
- Combine and simmer – Place chicken, broth, and vegetables in a large pot and bring to a boil before reducing to a simmer.
- Cook thoroughly – Let the soup simmer for about 2 hours until the chicken is tender and falling off the bone.
- Strain the broth – Remove chicken and strain the liquid to create a clear, flavorful base.
- Shred the chicken – Remove skin and bones, then shred the meat with two forks.
- Recombine – Return the shredded chicken to the broth along with any additional low FODMAP vegetables.
- Season to taste – Add salt, pepper, and optional lemon juice to enhance the flavor.
- Add noodles if desired – If using, cook gluten-free noodles separately and add to individual bowls when serving.
Pro Tips
For the most flavorful low FODMAP chicken soup recipe, try these professional techniques:
- Allow the soup to cool slightly and skim off any fat that rises to the surface for a cleaner-tasting broth.
- For deeper flavor, roast the chicken legs in the oven for 20 minutes before adding them to the soup pot.
- Add a parmesan rind to the broth while simmering (if tolerated) for an umami boost without adding high FODMAP ingredients.
- Fresh herbs make a significant difference – add a small bunch of parsley stems during cooking and fresh chopped leaves just before serving.
Storage and Reheating
- Refrigeration – Store leftover soup in airtight containers for up to 3 days in the refrigerator. The flavor often improves after a day as the ingredients meld together.
- Freezing – This soup freezes beautifully for up to 3 months. Consider freezing in individual portions for quick meal prep solutions.
- Reheating – Warm gently on the stovetop over medium-low heat until just simmering. If using frozen soup, thaw overnight in the refrigerator before reheating for best results.
Additions & Substitutions
Additions:
- Add baby spinach in the last minute of cooking for extra nutrients and color
- Stir in a tablespoon of lactose-free yogurt when serving for a creamy variation
- Include 1/4 cup cooked quinoa per serving for extra protein and texture
- Garnish with fresh herbs like chives or the green parts of spring onions (which are low FODMAP)
Substitutions:
- Replace chicken legs with chicken breast for a leaner option (though the broth won’t be as rich)
- Swap fresh thyme for rosemary or sage if preferred
- Use zucchini instead of celery if you’re particularly sensitive
- Substitute rice for noodles if you prefer a heartier soup
FAQs about this Low FODMAP Chicken Soup Recipe
What brands of chicken broth are low in FODMAP?
How can I make chicken broth low FODMAP?
What soups are generally low in FODMAP?
What Can I Serve with this Low FODMAP Chicken Soup Recipe?
This nourishing soup pairs beautifully with a variety of low FODMAP sides. Try serving it with gluten-free crackers, a simple green salad with low FODMAP dressing, or a slice of sourdough bread (which is often better tolerated than regular bread for many with FODMAP sensitivities).
If you enjoy this low FODMAP chicken soup recipe, I’d be thrilled if you’d leave a rating and review below! Your feedback helps others find this recipe and lets me know how it worked for you.
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Low FODMAP Chicken Soup
Ingredients
Main Ingredients
- 2 lbs chicken legs with bones for a richer broth
- 4 cups low FODMAP chicken broth ensure it’s garlic and onion-free
- 2 medium carrots peeled and sliced
- 1 medium celery stalk sliced (limit to 40g to keep low FODMAP)
- 1 tsp fresh thyme or ½ tsp dried
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp lemon juice optional
- gluten-free noodles optional, e.g., rice noodles or brown rice pasta
Instructions
- Wash and chop the vegetables. Cut the chicken into manageable pieces if needed.
- Place the chicken in a large pot and add the broth, carrots, celery, and thyme. Bring to a boil, then reduce heat and simmer for about 2 hours or until the chicken is tender.
- Remove the chicken and strain the broth through a sieve into another pot. Discard the solids except for the chicken.
- Remove the bones and skin from the chicken, then shred the meat with two forks.
- Add the shredded chicken back into the broth along with any additional vegetables you like (e.g., green beans, spinach).
- Season with salt, pepper, and lemon juice to taste.
- Serve warm, optionally with gluten-free noodles.
