On a cold winter's day or when feeling a bit under the weather, a bowl of low FODMAP chicken noodle soup is the perfect meal option. Cooked in a slow cooker and filled with all the flavors you love, this gluten free noodle soup is delicious, nurturing comfort food.
Jump to:
Featured Ingredients
- Chicken Breasts - I like boneless, skinless chicken breasts. I prefer white meat in this soup.
- Carrots - Whole, peeled, and diced carrots. They are budget friendly and add the most beautiful pop of color.
- Celery - Adds the perfect flavor to the base of the soup.
- Green Onions - They bring an onion flavor without using actual onions. Use only the green tops to keep it low FODMAP.
- Spices: Kosher Salt, Ground Black Pepper, Dried Thyme, Dried Dill, Dried Parsley, Dried Bay Leaf.
- Chicken Broth - Homemade or a purchased low FODMAP option from the grocery store.
- Gluten Free Noodles - I love to use Barilla rice and corn noodles. Spaghetti noodles remind me of those sick days when slurping noodles in chicken noodle soup was as traditional as watching Price is Right. Rotini noodles also work well.
- Lemon Juice - Fresh juice is the perfect flavor pop to the soup.
See the recipe card for the exact measurements and complete instructions.
Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Step 1: Peel the whole carrots. Place a paper towel on the cutting board before peeling for easy cleanup. Dice the carrots into small, equal pieces. This will help them cook evenly.
Step 2: Wash and dice the fresh celery. Dice the celery into small, equal pieces to cook the celery evenly.
Step 3: With kitchen shears, cut the green onion tops.
Step 4: Add the diced carrots, celery, chicken breasts, and green onions to a six-quart large slow cooker. Sprinkle the salt and pepper, dried thyme, dill, parsley, and bay leaves over the vegetables.
Step 5: Pour the chicken broth over it all and add the cover. Cook on low for four hours or until the chicken reaches an internal temperature of 165 degrees F.
Step 6: Remove the chicken and shred it with two forks. Cut larger pieces into bite size.
Step 7: In a medium saucepan, bring water to a boil. If using spaghetti noodles, break them into smaller pieces. The larger the piece, the more slurping. Boil the gluten free noodles according to package directions. Drain in a strainer when done cooking and add them to the soup.
Step 8: Add the fresh lemon juice to the soup and stir. Remove the bay leaves. Taste the soup and adjust the seasonings. If it needs more salt, add it in small amounts.
Serve the soup immediately with some chopped fresh parsley sprinkled over the top.
Tips and Tricks
Skip the peeling and dicing of the carrots and add frozen sliced carrots. Or better yet, add diced peas and carrots for more veg! Another option is to purchase shredded carrots in the produce department.
Use a rotisserie chicken without any high FODMAP foods listed in the ingredients. Watch for those sneaky marinade ingredients. Shred the chicken and add it to the soup when you add the gluten free noodles.
Use leftover cooked chicken. If it is already diced, make sure the chopped chicken will easily fit on a spoon.
Stove Top Cooking Method
No slow cooker? Here is the cooking instructions for a stovetop cooking method.
Step 1: After dicing the carrots and celery, fry them in a medium skillet over medium-high heat until softened with a tablespoon of a neutral tasting oil.
Step 2: In a large stock pot or Dutch oven, add the cooked carrots and celery, chicken broth, green onions, spices, and chicken. Cook chicken soup over medium heat for 10-15 minutes or until it reaches an internal temperature of 165 degrees on a digital thermometer. Proceed with the directions on the recipe card.
Ingredient Swaps
- Chicken Options: If you prefer dark meat, use boneless, skinless chicken thighs.
- Veggie Options: Add some frozen peas when you remove the chicken to shred it.
- Noodle Options: If you do not need gluten free noodles, feel free to swap in your favorite noodle.
Storing and Reheating
Reheating: Reheat it in a small saucepan on the stove or a microwave-safe container, stirring halfway between cooking time.
Freezing: If serving the soup immediately after cooking, add all of the noodles. If you are interested in freezing the soup, leave the noodles out until ready to serve. Sadly, the texture of gluten free noodles does not fare well with the cooking, freezing, defrosting, and reheating process.
However, if you want to keep life simple and do not care if the noodles are a bit mushy side, go ahead and freeze the soup with the noodles. Use a freezer-friendly container, defrost the night before, and enjoy the soup within four months.
Leftovers Pro Tip: For optimal noodle texture, boil and add gluten free noodles right before serving any leftovers. Otherwise, the texture of the noodles on any leftover soup will become mushy. Still edible and delicious but not ideal.
Reader Love
"I tried this chicken soup recipe today and it’s delicious!!! Very hands off which is always great on busy days."
- Annie
⭐⭐⭐⭐⭐
Low FODMAP Notes
Low FODMAP information is based on the Monash University Food App and FODMAP Friendly App testing results. I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietician.
As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
- Chicken Breasts - Unseasoned chicken breasts do not have any detectable FODMAPs.
- Carrots - Safe at 1 small or 75 grams per meal.
- Celery (Stalk Only) - Safe at 1 stalk or 61 grams per meal.
- Green Onions (Green Tops Only) - Safe at ¾ cup or 75 grams per meal.
- Dried Thyme - Safe at 1 teaspoon or 2 grams per meal.
- Dried Dill - Safe at 1 teaspoon or 2 grams per meal.
- Dried Parsley - Safe at 1 teaspoon or 2 grams per meal.
- Bay Leaf -Safe at 1 leaf or 1 gram per meal.
- Chicken Broth - Use a Low FODMAP option without garlic or onions or one with minimal amounts if tolerated.
- Gluten Free Noodles - Safe at 1 cup or 140 grams per meal.
- Lemon Juice - Safe at 1 tablespoon or 21 grams per meal.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Sure! Cook the rice according to the package instructions and add it when the recipe states to add the gluten free noodles.
What To Serve With Soup
Serve this soup with a side of low FODMAP cornbread and a side salad with low FODMAP Italian dressing. Add gluten free table crackers, just like saltines. Still looking for low FODMAP soup recipes? Discover something new or an old favorite.
Additional Low FODMAP Chicken Recipes
- Low FODMAP Chicken Quesadilla - Quick and easy lunch option.
- Low FODMAP Chicken Pot Pie - This recipe uses a gluten free crust to top a homemade gluten free gravy with veggies and diced chicken.
- Low FODMAP Lemon Chicken - Delicious chicken breasts flavored with lemon.
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Low FODMAP Chicken Noodle Soup
Equipment
Ingredients
- 1 cup carrots diced and peeled
- 1 cup celery diced
- 2 medium sized chicken breasts boneless skinless (Note 1)
- ½ cup green onion tops chopped
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1-2 dried bay leaves
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon dried dill
- 8 cups chicken broth low FODMAP
- 12 ounces gluten free pasta (Note 2)
- 1 tablespoon lemon juice
Instructions
- Wash and peel the whole carrots. After peeling, use a sharp knife and a cutting board to dice the carrots into small, equal pieces. Set aside.
- Wash and dice the fresh celery into small, equal pieces. Set aside.
- In a six-quart slow cooker, add the diced carrots, diced celery, chicken breasts, and green onions. Sprinkle the salt and pepper, dried thyme, dried dill, dried parsley. Add the bay leaves.
- Pour the chicken broth over it all and add the cover. Cook on low for four hours or until the chicken reaches an internal temperature of 165 degrees F. Remove the chicken and shred it on a cutting board with two forks. If the shredded pieces are large, use a knife to chop them in half so they are bite-sized.
- In a medium saucepan, bring water to a boil. If using spaghetti noodles, break them into smaller pieces. Boil the gluten free noodles according to the package directions. Drain the noodles in coriander when done cooking and add them to the soup.
- Add the fresh lemon juice and stir. Remove the bay leaves. Taste the soup and adjust the seasonings to your preferences. If it needs more salt, add it in small amounts. If it needs more fresh cracked pepper, add some.
- Serve the soup immediately with chopped fresh parsley sprinkled over the top.
Annie says
I tried this chicken soup recipe today and it’s delicious!!! Very hands off which is always great on busy days.
Venessa Mandelkow says
Hi Annie!
I love that you loved it! Thanks for letting me know. -Venessa