Low FODMAP Recipe - Roast chicken soup


Heat oil in a large heavy-based pan. Add celery, carrots and thyme, then gently fry for 15 mins.

 Stir in stock, bring to a boil, cover, then simmer for 10 mins.

Add the chicken, remove half the mixture, then purée with a stick blender.

Tip back into the pan with the rest of the soup, chives and seasoning, then simmer for 5 mins until hot through,  then serve.

Recipe from Good Food magazine

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1 tbsp olive oil

2 sticks celery, chopped

3 medium carrots, chopped

1 tbsp thyme leaves, roughly chopped

1 tbsp chopped chives

1.4l chicken stock

300g leftover roast chicken, shredded and skin removed