Low FODMAP Chicken Broth
A rich and flavourful low FODMAP chicken broth is absolutely possible without the garlic and onion - I promise! This broth makes amazing soup that's perfect for cold winter nights.
Ingredients
- 10 cups water
- 1 chicken carcass + 4 bone-in skin-on chicken thighs (or 9 bone-in skin-on chicken thighs)
- 1 large parsnip peeled, chopped in half
- 1-2 large carrot peeled, chopped in 3 pieces
- 40 grams celery
- 50 grams leeks (green parts only)
- handful parsley (I prefer curly parsley for this recipe)
- 15 sprigs thyme
- 2 tsp salt
- 1/4 tsp ground pepper
Instructions
- Add all ingredients to a large stock pot and bring to a rolling boil with the lid on.
- Reduce head to medium-low with lid on but slightly askew to let some steam out. Simmer broth for 2 hours. A few small bubbles should constantly break the surface of the broth. If your broth is motionless, turn the heat up a bit.
- After 1 hour of simmering, remove the chicken thighs and place on a cutting board. Remove and discard skin from thighs. Chop meat into bite size pieces and store in the fridge until needed. Place bones back into the broth for the last hour of simmering.
- *If preparing this broth with 9 chicken thighs, remove 6 thighs and follow instruction #4.
- Once the broth is done, strain it to remove the ingredients. Return broth to the pot and let cool for 30 minutes, then scrape away and discard any fatty skin that develops on the surface.
Tried this recipe?Let us know how it was!