This soup is low FODMAP, gluten free and dairy free.
- Serves: 4
- Total time: Approximately an Hour
- 1 Chicken Breast
- 1 tbsp of Olive Oil
- 1 Carrot peeled and chopped into cubes
- 1 Stalk of Celery chopped into cubes
- 2 tbsp of Leek (green parts only) chopped finely.
- 1 tsp of Thyme
- 500mls of Low FODMAP, chicken stock (I used Massel)
- 500mls of Water
- 1 medium sized Potato*
- A small handful of gluten free noodles/pasta* (I used spaghetti and it worked a treat!)
- Salt and Pepper to taste
- Spring Onion to garnish
Start by heating a large pot over a medium heat begin to fry off the carrot, celery, leek and thyme in olive oil. Once the vegetables have slightly softened add the chicken stock, water, salt and pepper. Allow this mixture to simmer for a few minutes. Add the chicken breast whole to the stock and vegetable mixture. Make sure that the chicken is fully covered by liquid so you can add more water if you need to. Allow the soup simmer for around 20 minutes or until the chicken is fully cooked through. Remove the chicken breast from the pot and carefully shred it, using two forks. Then add the shredded chicken back into the soup and allow the mixture to continue to simmer. Peel and grate the potato and add this into the soup as well, stirring to combine. Lastly chop the noodles or spaghetti of your choice in half and add them to the soup. Cover and simmer for another 10-12 minutes or until the noodles are fully cooked. Once the soup is ready, serve warm and garnish with spring onions.
*Don’t peel and grate the potato until you need it, otherwise it will go brown and won’t add the creaminess to the soup.
*The serving size of Noodles/Pasta is completely up to you! I use a small handful as I find that’s the perfect amount but if you want more or less then that’s perfectly okay! This recipe is adaptable so you can choose the amount that works for you.