Chicken Noodle Soup Low Fodmap Recipe 415 Food
CHICKEN NOODLE SOUP (LOW FODMAP) RECIPE - (4.1/5)
Provided by aribear
Number Of Ingredients 9
Steps:
- 1. Heat oil in a large stock pot or dutch oven over medium heat. 2.Saute carrot for 1-2 minutes. Add green onions, saute for 2-3 more minutes. Add salt & pepper (to taste). 3. Add the 1/2 cup wine. Let it cook for 3-5 minutes (to reduce the overall alcohol taste and leave just the wine flavor). 4. Add chicken broth. Reduce heat to a simmer. 5. Put spices in a tea infuser ball or cheese cloth tied closed with kitchen twine, submerge in broth. (If you're lazy, just put the spices in by themselves. Whatev's...) 6. Simmer for 10-20 minutes. 7. Add chopped chicken. Simmer for 10-20 more minutes. (Total simmer time = ~20-40 minutes) 8. While the soup simmers, cook the corn pasta in a separate pot. 9. Drain, and rinse to stop the cooking. 10. Add the pasta to the soup. Soup is now ready to serve. Salt & Pepper to taste. Tips: I sometimes make this soup the same day I made stock. In that case you can: buy a plain whole raw chicken from the grocery store (or approximately 2-3 pounds of in-bone raw chicken). If you want to use a cooked rotisserie chicken, be aware that this might not be safe on Low Fodmap as the seasoning usually contains onion & garlic. But, if you're willing to take a risk, remove the cooked chicken. Chop. Set aside, like in a tuperware in the fridge. Put the carcass in a large stock pot or crock pot. For raw chicken, just put it all in the stock pot. Fill the stock pot with water, herbs, etc... as instructed in the recipe. Cook stock / raw chicken. Watch the raw chicken. Once it's cooked, take it out, let it cool down to handling temperature. Remove chicken from the bone. Chop or shred. Set aside. Add bones back to the stock pot to keep cooking the broth. When finished, add the stock and chopped chicken to the Chicken Noodle Soup recipe!
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- Preheat oven to 180°C (375°F). Season the chicken generously with salt and pepper. Add garlic infused olive oil to a large, oven-safe pan over medium heat. Add the chicken and cook ~5 mins on each side until golden brown. Transfer the pan to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.
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- To make the soft-boiled eggs, fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs into the boiling water, and let simmer for ~ 8 mins.
- When cooked, use a slotted spoon to remove eggs from pot (keep water to cook noodles) into a bowl of cold water to stop the cooking process. When eggs are cool enough to handle, carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
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