Chicken noodle soup has to be the ultimate comfort food if you haven’t been feeling well. We’ve all had coughs and colds the past couple of weeks and this soup is always a popular choice with the kids and grown-ups. Using chicken drumsticks to make stock is a great idea to ensure the soup is low FODMAP as most bought stocks have added onion and/or garlic which makes them unsuitable on this diet. You also get a much nicer flavour and the added chicken pieces in the soup make it higher protein and more filling. For extra veg try adding a couple of tablespoons of sweetcorn (2-3 tablespoons per serving is fine and within FODMAP limits), sliced green pepper, bean sprouts or chopped kale. You can also substitute rice for noodles to turn it into a chicken and rice soup (the rice will need an extra 10-15 minutes cooking time). This soup could be served with wheat free bread rolls.
For more low FODMAP soup recipes, have a look at low FODMAP lunches and scroll down.
- 4 skinless chicken drumsticks
- 1200ml boiling water
- 2 tablespoons soy sauce
- 1 bay leaf
- 1 inch square piece of ginger, left whole
- 1 carrot cut into short, thin sticks
- 80g dried fine rice noodles broken into short pieces
- A small handful of fresh chives, finely chopped
- Salt and pepper to season
- Place the chicken drumsticks, soy sauce, bay leaf and piece of ginger into a medium sauce pan, add the water and bring to the boil, put a lid on the pan and simmer gently on a low heat for 40 minutes
- Add the chopped carrot and remove the chicken drumsticks, bay leaf and ginger
- Remove the chicken meat from the bones and return the meat to the pan then add the rice noodles and cook for a further 4 minutes
- Sprinkle over the chopped chives, taste the soup to check the seasoning and add a pinch of salt and pepper as required then serve
Kathy says
Aren’t chives in the onion/garlic family?
Louisa Reid says
Hi Kathy, yes they are part of the onion and garlic family but are also low FODMAP.
sian says
I made this and it was delicious a very quick easy recipe thank you
Louisa Reid says
That’s great to hear, thanks Sian!
Julia says
Hi Louisa,
Are the rice noodles in this a resistant starch if it’s reheated? I’ve been advised to avoid RS? I was thinking it would be good to make make a batch of this up on a Sunday to take to work Monday and Tuesday but because reheated rice contains resistant start I’ve been advised to avoid. The dietitian did say that things like rice cakes are okay so wondered if rice noodles, rice crispies etc are okay too? I’ll be starting a low FODMAP trial on 25th April and am trying to plan ahead and the dietitian at the hospital is on annual leave – just my luck!
Many thanks,
Julia
Louisa Reid says
Hi Julia, if rice noodles have been cooked then cooled and reheated (or eaten cold) then yes they would contain resistant starch so probably best to just have it freshly made. Best wishes, Louisa
Julia says
Thanks very much for clarifying…
Julia ?
Julia says
Made this last night for lunch today using buckwheat noodles, which a colleague noted looked like eels swimming in my lunch – lovely!
My dietitian said if I’m only having a little RS now and again then not to worry. Reduced the amount of noodle and took some 100% spelt bread along. It’s very tasty thank you for putting it up.
Julia
Louisa Reid says
Thanks Julia, glad you enjoyed it!
Emma says
Thank you so much for this amazing recipe!! I didn’t have chicken drumsticks in the fridge so just used breast, added a pinch of dried chilli flakes instead of salt and am very sensitive to onion groups so avoided the chives and opted for kale and green beans for more veggies. Best thing I’ve eaten all weekend and my tummy is happy about it too! Will make sure to use drumsticks next time, but it was still really great!!
Thanks again!
Louisa Reid says
Hi Emma, thanks for the lovely comments, really glad you enjoyed the soup!
Lucy says
How long does this keep? I’ve just cooked up a batch and want to eat it for lunch every day, will it last for a week in the fridge? Thanks ๐ Lucy
Louisa Reid says
Hi Lucy, the Food Standards Agency recommends that leftovers can be safely kept in the fridge for 2 days so I would go with that advice. Best wishes, Louisa
Ken Dimdore says
Hi Lucy. Is there any reason why the chicken drumsticks have to be skinless?
Ken Dimdore says
Sorry Louisa,my last comment was wrongly addressed to Lucy. Too early in the morning!!!
Louisa Reid says
Hi Ken, it’s just because it would make the soup quite oily if the skin was left on, that’s the only reason ๐