Low FODMAP Chicken Fideo Soup (safe for IBS & SIBO)

Mar 19, 2022

Is chicken soup safe for IBS & SIBO?

One of the best things you can do when suffering from a common stomach ailment like Irritable Bowel Syndrome (IBS) is to make sure that you're eating right. Eating low FODMAP chicken soup might be just what your doctor ordered!

Chicken soup is a classic comfort food, and it might also be good for your IBS, if the broth in the chicken soup is low in FODMAPs. FODMAPs are carbohydrates that can cause problems for people with IBS. A low FODMAP chicken soup might help to soothe your stomach and relieve your symptoms.

However, not all chicken broths are created equal. Be sure to check the ingredients list on your broth to make sure it doesn't contain any high FODMAP ingredients like onion or garlic. You might also want to make your own chicken broth at home to be sure of the ingredients.

If you're looking for a low FODMAP chicken soup recipe, we've got you covered. Our recipe is simple to follow and only contains a few low FODMAP ingredients. So, if you're feeling under the weather or have IBS, give this soup a try!

Low FODMAP Chicken Fideo Soup (low FODMAP, gluten free)

Name: Low FODMAP Chicken Fideo Soup (low FODMAP, gluten free)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 3 tablespoons extra virgin olive oil (divided); 2 medium carrots, peeled and diced; 1 diced celery stalk; 2 teaspoon Casa de Sante low FODMAP lemon herb seasoning; 1 pound boneless, skinless chicken breasts, cut into 1" cubes, salt and pepper to taste; 8 cups low FODMAP chicken stock, divided; 1 cup cooked and drained gluten free noodles (Fideo, vermicelli, angel hair pieces); 1 teaspoon fresh lemon juice; 1/4 teaspoon nutmeg, powdered or freshly grated; Freshly grated Parmesan cheese (optional, to taste)

Rated 5 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

40 minutes

This light and flavorful soup is ideal for lunch or a light dinner with a fresh garden salad and crusty bread.

Fideo is a type of small Mexican & Spanish spaghetti noodle. Gluten free vermicelli or angel hair pasta split into 1" pieces is a suitable substitute if you can't locate gluten free fideo at your local market. Cook the fideo or gluten free pasta separately, rather than in the same pot as the rest of the ingredients, for the best results. By preventing the release of surplus starch into the soup, this extra step ensures more uniform results. It also keeps the gluten free noodles from becoming too soft and mushy, resulting in more palatable leftovers the next day and better freezing outcomes. Using chicken stock instead of water to cook the noodles adds another depth of flavor.

You can use boneless, skinless chicken thighs instead of chicken breasts for a bit more taste, cut and remove any excess fat first.

Author:

Casa de Sante

Ingredients

3 tablespoons extra virgin olive oil (divided)
2 medium carrots, peeled and diced
1 diced celery stalk
2 teaspoon Casa de Sante low FODMAP lemon herb seasoning
1 pound boneless, skinless chicken breasts, cut into 1" cubes, salt and pepper to taste
8 cups low FODMAP chicken stock, divided
1 cup cooked and drained gluten free noodles (Fideo, vermicelli, angel hair pieces)
1 teaspoon fresh lemon juice
1/4 teaspoon nutmeg, powdered or freshly grated
Freshly grated Parmesan cheese (optional, to taste)

Directions

In a large stockpot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Sauté Casa de Sante lemon herb seasoning, carrots, celery (including leaves) in olive oil for 4 minutes.
Add the chicken, salt, and pepper, as well as 4 cups of low FODMAP chicken stock. Cook for 20 minutes, or until chicken is cooked through and vegetables are soft, partially covered.
While the soup is cooking, cook noodles in the remaining broth according to package directions until al dente. Before draining the pasta, save 2 cups of the cooking liquid. Drain pasta and toss with the remaining olive oil in a medium mixing bowl. Set aside, covered.
Add noodles to the Dutch oven just before serving. Remove from heat after stirring.
Stir in the lemon juice and nutmeg. If the soup is too thick, thin it with a little of the saved cooking liquid until it reaches the appropriate consistency.
Divide noodles into individual serving bowls and top with hot soup and freshly grated Parmesan cheese to serve.
If preferred, top with more fresh cracked pepper, fresh parsley, and thyme.
For a light and delightful supper, serve with hot crusty bread and/or a fresh garden salad. Enjoy!