Chicken soup -FODMAPS friendly

I used to make a chicken soup back at uni that was quick and tasty. I got the recipe from my friend Steph (link to her website there), and have subsequently forgotten the specific details of it. But there were a few things that stuck out, coriander, ginger and so very much flavour. 

So in an attempt to recreate the soup she taught me to make, and to make sure it was low FODMAPs, I made up my own version of her recipe using the chicken stock that we make regularly at home now. 

Ingredients

Some chicken stock, we usually end up with about a litre

Chicken thigh fillets 

1 bunch of fresh coriander/cilantro

1-2 tablespoons of fresh grated ginger

salt/pepper to taste

juice of one lemon

garlic oil

1/2 tsp chilli paste (optional)

small packet of rice vermicelli noodles (optional) 

Method

If you are using the noodles, set them into a heatproof bowl and cover with boiling water while you prepare the rest of the soup. Drain after 10 or so minutes and set aside.

 

Fry the ginger in garlic oil on a medium high heat until fragrant and add the chicken pieces.

Fry the chicken fillets on the higher heat for a few minutes, until they start to brown/seal. Then add the lemon juice and reduce the heat. Cover.

(I use an electric cooktop because it is almost impossible to get gas in Sweden. By medium high I mean a 5 out of 6 on the stove top. I find when I cook the chicken at a high heat to start and then reduce it I get a better result. When reduced, I take the temperature down to 2)

I then use this time while the chicken is cooking further to take the coriander stems, chop them off and crush them with the back end of a large knife. 

Put the coriander stems into the stock and start bringing the stock to a simmer.

When the stock is simmering, add in the cooked chicken and chopped coriander leaves. 

Cook further for another 5-10 minutes, tasting as you go and adjusting the seasoning. 

To serve:

Put a small amount of noodles in the bottom of the bowl, sprinkle some extra coriander over the noodles and spoon out some soup. If you want to make it a bit spicy, add some chilli paste now. I'm a big fan of adjusting seasoning, including chilli to taste as you go. 

Photos to come. I made this soup a few weeks ago when the boy was unwell with a nasty cold. He's currently on a low carbohydrate kick and so I excluded the noodles for him, but added them to my meal. It was tasty and easy to make.