Fody's Chicken and Quinoa FODMAP Soup
Chicken and Quinoa FODMAP Soup Ingredients
- 1 tbsp + 1 tsp of Fody Low FODMAP Chicken Soup Base
- 1 stalk of celery, sliced thinly
- 2 large carrots, sliced in 1/8 rounds
- 1.5 cups of quinoa
- 2 chicken breasts cut into bite-sized pieces
- 1/3 tsp of salt
Directions for Fody's FODMAP Soup Recipe
To start this Low FODMAP chicken soup recipe, cook quinoa according to instructions on package, or use two-parts liquid to one part quinoa, bring to a boil and reduce to a simmer for 15-20 minutes until the water has evaporated and quinoa forms little “halos”.
While the quinoa is cooking, in a large pot over medium heat, bring 6 cups of water combined with the Fody Chicken Soup Base to a boil. Add the celery, carrots and salt, and reduce to a simmer for 15 minutes, until the vegetables start to get soft. Add the chicken to your FODMAP soup mixture, and continue to simmer, about 15 minutes until chicken is cooked through. Add the cooked quinoa to the pot and stir for about a minute. Serve and enjoy your FODMAP soup!
About the Chef
Danielle Capalino, MSPH, RD, is a registered dietitian in New York City, providing nutritional counseling on digestive health. She is a graduate of the Massachusetts Institute of Technology and the John Hopkins School of Public Health.daniellecapalino.com
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