I was sick this past weekend. It was a weird one – I felt like I had a super intense flu that lasted for only 36 hours! But those 36 hours happened to be during some of the very fun things I planned to do this weekend – taking my son to see Matilda on Broadway, seeing my best friend’s new baby, doing some work with a clear head (that one was never going to be fun, clear or foggy head :)). It all worked out, though. My parents were thrilled to get to take my son to Matilda, I got to meet the new baby last night (who is absolutely adorable!), and I got some yummy chicken soup!
All of my friends have tried to adapt to my FODMAP requirements as much as possible when cooking around me which I always appreciate, as I know it’s not easy! This weekend, a friend came around to help sort out some of my normal weekend routines (cleaning, cooking, etc.) while I was out of commission. He made a great chicken soup using a Martha Stewart recipe as a starting point, tailored to what ingredients I had quickly available and removed all the high FODMAP ingredients so I could eat without additional stomach stress! Here is what he came up with:
FODMAP-friendly Chicken Soup
- 6 chicken thighs- approximately 2-3lbs
- 8 cups water
- Coarse salt
- 3 medium onions, halved
- 3 celery stalks, sliced 1/4 inch thick
- 4 garlic cloves, whole
- 6 medium carrots, sliced 1/2 inch thick
Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic and reduce heat. Simmer, partially covered, for 30 minutes.
Add carrots. Simmer, partially covered, for 40 minutes.
Remove chicken, onions and garlic; discard onions and garlic. Remove meat from bones, and cut into bite-size pieces. Stir chicken back into the soup. Skim any additional fat from the soup. Season with salt as needed.
A pretty simple recipe that you can probably even manage on your own when battling one of these nasty winter bugs! Leave comments on your best FODMAP-friendly chicken soup recipes :).