Chicken Noodle Soup Low Fodmap Recipe 415
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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- Heat your oil in a large pot over medium-high heat. Add the carrots, leeks, and celery and cook, stirring occasionally for about 5 minutes.
- While the vegetables are cooking, combine the water and chicken stock in a microwave-safe bowl and microwave on high for 5 minutes.
- Add the chicken stock to the pot and bring it to a boil. Lower the burner to medium heat and add the pasta and thyme. Cook until the pasta is almost done (6-8 minutes), then stir in the chicken, salt, and pepper and cook for an additional 2 minutes.
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- Press Instant Pot button for “Sauté” and set the temperature to High for 10 minutes. Add oil, scallions, leeks, carrots, parsnips and celery and sauté for 10 minutes or until beginning to soften. Stop the machine.
- Set your Instant Pot to Pressure Cook/Soup/High for 10 minutes. Add stock, chicken, parsley, thyme and bay leaf, lock lid and press Start. Allow to come to normal pressure naturally. Remove the chicken, discard the bones and shred or chop the flesh into bite sized pieces; set aside.
- Turn the Sauté function on High and bring soup to a simmer. Add pasta and cook till tender, stirring occasionally. Add the boneless chicken back to pot. Remove bay leaf, taste and season with salt and pepper. Your Low FODMAP Instant Pot Chicken Noodle Soup is ready to serve! A sprinkling of fresh dill is a nice option.
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