full recipe – gluten free chicken noodle soup

Is there a more comforting soup than chicken noodle? While this is not 100 per cent traditional, the essence is still there and it is bound to bring back nostalgic memories of warming soup on winter days. Serve with crusty bread for maximum comfort. This recipe is dairy, egg, gluten, lactose, nut and soy free.

Serves 6

INGREDIENTS
8 cups (2 litres) water or Low-FODMAP chicken stock
5 Low-FODMAP chicken stock cubes (omit if using chicken stock)
1/2 tablespoon garlic-infused olive oil
2 bay leaves
1 tablespoon dried chives
1 tablespoon dried parsley
1/2 teaspoon ground turmeric
300g skinless chicken breast, cut into 2cm thick strips
190g carrot, cut into 1cm dice
190g zucchini (courgette), cut into 1cm dice
85g vermicelli rice noodles
Salt and black pepper, to taste

METHOD
To a stockpot, add the water and stock cubes (or chicken stock), garlic oil, dried herbs and turmeric and bring to the boil, then reduce the heat to a simmer. Add the chicken breast and poach in the liquid for 5 minutes, or until the chicken is cooked through and no longer pink. Transfer the chicken to a bowl.

Add the carrot and zucchini to the stock and simmer until softened, about 5 to 10 minutes. While the vegetables are cooking, shred the cooked chicken, either by hand or in the bowl of a stand mixer fitted with the whisk attachment (start slow and increase the speed as needed).

Return the shredded chicken to the pot and turn off the heat. Break up the rice noodles into bite-sized pieces and add to the pot to cook in the residual heat. Once the noodles are cooked, after 3 to 5 minutes, season to taste with salt and pepper and allow to cool slightly before serving.

Serve straight away or store in the fridge for 3 to 4 days, or in portions in the freezer for up to 3 months. For the best results, allow the frozen soup to thaw overnight in the fridge and heat in the microwave for 2 to 3 minutes, stirring halfway through until evenly heated. You can also reheat it from frozen in the microwave for 4 to 6 minutes. Add a little water if necessary to achieve your desired consistency.

Supplementary recipe: Low-FODMAP chicken stock

Makes 4 cups (1 litre)

INGREDIENTS
1kg chicken carcass
200g carrot, quartered
50g fennel
50g fresh flat-leaf (Italian) parsley
3 bay leaves
1 teaspoon whole black peppercorns
40g spring onion (scallion) tops, green parts only
2 teaspoons dried or fresh rosemary
1 teaspoon dried or fresh thyme
1 teaspoon salt
2 teaspoons apple-cider vinegar
2 teaspoons garlic-infused olive oil (optional)

METHOD
Add all the ingredients to a stockpot and cover with cold water, about 2cm above the ingredients. Bring to the boil over medium–high heat, discarding any foam that forms on the surface, then reduce the heat to low and simmer gently, uncovered, for 3 hours. If it bubbles too rapidly, it will reduce the liquid too much and the stock will be murky instead of nice and clear, so keep an eye on it and top up the water if needed.

Drain through a sieve or colander into a large bowl or pot to catch all the beautiful stock. Allow the stock to cool slightly before portioning (if not using right away). I find it’s easiest to store this in 1 cup (250ml) quantities. Store in the fridge for up to 5 days or in portions in the freezer for up to 3 months. If using in soups or hot meals, simply add from frozen or defrost in the microwave for 1 to 2 minutes (it defrosts rather quickly).Images and text from Always Delicious Low-FODMAP Kitchen by Chrissy Glentis, photography by Armelle Habib. Murdoch Books RRP $39.99.