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Chicken Stock Recipes

FODMAP Chicken Noodle Soup

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Ingredients

  • 1/2 green leek (approx. 100g)
  • 1 tbsp garlic infused oil
  • 450 g diced soup vegetables (e.g. carrot, potato, corn, parsnip, zucchini)
  • 1/4 tsp white pepper (optional)
  • 1 tsp fresh thyme leaves (optional)
  • 1 tsp seaweed such as wakame ordulse (optional)
  • 3 cups water
  • 4 tsp Urban Forager FODMAP Chicken Stock Concentrate
  • 300 g chicken breast or thigh (cut into small cubes or 2-3cm cubes for thermomix)
  • 70 g pasta of your choice (I like broken spaghetti)
  • 1 cup water extra
  • 1 sprig fresh parsley to serve

Method

  1. Finely slice the green leek
  2. Heat a medium frypan on medium low heat
  3. Add the garlic infused oil and bring to temperature
  4. Add the green leek and cook slowly, stirring as needed, until soft
  5. Add the pepper, thyme, seaweed, chicken and vegetables to the pot
  6. Increase the heat to medium and stir continuously for 2 minutes
  7. Add all the water and Urban Forager FODMAP Chicken
  8. Stock Concentrate to the pot
  9. Bring the pot to a simmer and simmer for 10 minutes
  10. Add the pasta and simmer for another 8 minutes or until pasta is cooked
  11. Add the fresh parsley and serve

Thermomix Instructions

  1. Place green leek in TM bowl and chop at speed 5 for 3 seconds.
  2. Add garlic infused oil and cook at speed 1, reverse, for 8 minutes on Varoma temp. In the mean time, prepare the vegies and the pasta.
  3. Add the pepper, thyme and seaweed to the bowl.
  4. Add vegetables and cook at speed 1, reverse, for 2 minutes on Varoma temp. In the mean time, cut up the chicken.
  5. Lay chicken out on varoma trays, allowing gaps between pieces so steam can circulate.
  6. Add water and Urban Forager FODMAP Chicken Stock.
  7. Concentrate to TM bowl and cook at speed 1, reverse, for 17 minutes on Varoma temp.
  8. Add pasta to TM bowl and cook at speed 1, reverse, for 8 minutes on Varoma temp.
  9. Set the Varoma trays aside (I like to rest them on a plate to catch the juice).
  10. Pour the cooked veggie noodle soup into a separate bowl or pot, giving the TM bowl a quick scrape.
  11. Pop the cooked chicken pieces into the TM bowl and chop at speed 5 for 5 seconds. This should shred the chicken.
  12. Return the veggie noodle soup mix to the TM bowl.
  13. Add the extra cup of water and heat at speed 1, reverse, for 8 minutes on 90C.
  14. Season to taste and serve topped with chopped parsley.

Notes

This recipe works on a total cooking time of 25 minutes for the chicken, including 8 minutes cooking time for the pasta. Adjust cooking times if your pasta requires more or less cooking time. For example, pasta that needs 5 minutes – cook the veggies and chicken for 20 minutes, then add the pasta and cook for an additional 5 minutes.