Written by Dianne B. Published on in , Main Dishes,
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A homemade chicken stock is combined with leftover chicken, carrots, celery and herbs in this Low FODMAP Chicken Soup from Scratch. Can be made with gluten-free pasta or rice.
REAL Chicken Soup for the Soul
I have never made chicken soup completely from scratch before. I mean the kind where you make your own broth with a chicken carcass. The kind where you have juicymeat plucked straight from the bird. The kind where it simmers all afternoon. REAL chicken soup. Oh my gosh, it’s fabulous! What took me so long to try this?
I don’t think I will be able to crack open a can of chicken broth for chicken noodle soup again. It really is not difficult, but I had it in my mind that it was. All you do is boil a chicken carcass (the bones leftover from a roast chicken) with veggies in water. The night before I had roasted a chicken with vegetables for our dinner. Since there is only two of us, there was plenty of meat leftover for soup. I picked the meat off after we were done eating, then threw the bones in a big storage bag inthe fridgeand saved them both for the next day.The next afternoon, Idumped the bones in with some carrots, green onions, celery andother things (whatever you like, really) and simmered for several hours. What a comforting smell on a chilly autumn afternoon!
You can find the recipes for my Low FODMAP Chicken Broth & Stock here by clicking on the photo:
This Low FODMAP Chicken Soup from Scratch recipe is a combination of adaptations of a couple of recipes. One from my Betty Crocker Cookbook and one from allrecipes.com (Quick & Easy Chicken Noodle Soup). It’s a recipe I’ve used for years and have always loved, but the addition of the homemade broth makes it one of the best chicken noodle soups I’ve ever had!
A homemade chicken stock is combined with leftover chicken, carrots, celery and herbs in this Low FODMAP Chicken Soup from Scratch. Can be made with gluten-free pasta or rice.
Course Soup
Cuisine American
Keyword bone broth, chicken, gluten-free, low-fodmap, pasta, rice, soup, stock
Prep Time 15 minutes minutes
Cook Time 25 minutes minutes
Total Time 40 minutes minutes
Servings 4 people
Ingredients
- 1 tablespoon unsalted butter
- 1/2 cup chopped celery (about 1 rib)
- 6 cups Low-FODMAP Chicken Broth or Stock
- 2 cups chopped cooked chicken
- 1 cup uncooked short gluten-free pasta, such as fusilli or rotini (see note)
- 1 cup sliced carrots (about 2 medium)
- 1 bay leaf
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon ground black pepper (or to taste)
- 1 teaspoon salt (or to taste)
Instructions
In a large pot over medium heat, melt the butter. Sauté celery in butter until tender, about 5 minutes.
Pour in chicken stock and add remaining ingredients. Bring to a boil. Reduce heat and simmer 20 minutes or until pasta and veggies are tender. Remove bay leaf and serve.
Notes
1/4 cup uncooked rice may be used instead of pasta.
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13 Comments
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See AlsoPork Fried Rice: Like the Restaurants Make It! - The Woks of Life25 Pantry Recipes (That You'll Actually Love)25 Cheap Meals for Large Families Under $1020 Reasons for not eating meatJune 17, 2013 at 5:10 am ·Reply
Amazing soup!! I cook for my brother who is on a strict low sodium diet, so I made a few minor changes to recipe. He ate 3 hearty bowls at 1 sitting and can't stop raving about it. Told my whole family how delicious and healthy it was. So I added a bit extra of all of the listed herbs and spices, but no salt. My herbs were fresh from garden. I will definitely make this again. Oh, also added some fresh spinach at the end. Thank you for sharing 🙂
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June 18, 2013 at 1:32 pm ·Reply
Thank you! Glad it worked for you and your brother. 🙂
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November 12, 2013 at 12:56 am ·Reply
My entire family LOVED the broth and soup! It was a cold November day in Massachusetts — perfect for soup! Thank you for another fantastic low-FODMAP recipe.
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November 12, 2013 at 10:04 pm ·Reply
Glad you liked it! It's one of my favorite recipes for the winter.
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February 8, 2014 at 7:32 pm ·Reply
Wonderful! Made a huge pot of this soup today and between my two teenaged sons and my husband it is gone. Declared it the best I have ever made. Love your recipes – thanks for sharing !!
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February 11, 2014 at 12:08 am ·Reply
See AlsoQuick & Easy Chinese Noodle SoupThanks! Glad you enjoyed it!
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July 19, 2015 at 8:48 am ·Reply
Making this tonight. Thanks!
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December 2, 2016 at 6:30 pm ·Reply
This comment has been removed by the author.
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December 2, 2016 at 6:30 pm ·Reply
Thank you for sharing this recipe!! I've made it and the "Lemon Quinoa Chicken Soup" from the soup stock recipe you have. Both are delicious and I will make again! I didn't get the recipes from your website, though, as I had purchased the book. Having access to it online is helpful, though, when I'm not home where my cookbook is!
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October 7, 2018 at 6:27 pm ·Reply
My daughter can't have carrots. Anything to replace them in the chicken noodle soup?
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Lindsey
April 2, 2023 at 10:37 am ·Reply
One of the best chicken soup’s I’ve made. As for carrot sub… parsnips. Squash, zucchini, beets, celery, jicama, diamonds, water chestnuts. -
Lindsey
April 2, 2023 at 10:39 am ·Reply
I meant diamonds not diamonds. Autocorrect. -
Lindsey
April 2, 2023 at 10:49 am ·Reply
I meant daikon.
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About Me
Dianne
I create recipes for people (including my husband and myself) with sensitive bellies. I also love photographing food. I read books and practice yoga in my spare time. Read More »
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