Low FODMAP Chicken Bone Broth & Vegetable Bowl
I love no recipe recipes! This simple soup is made from chicken broth. Chicken broth is made by slowly simmering chicken on the bone for over 6 hours in water with a mix of root vegetables such as carrot & leek. To give an umami flavour to my broth, I also add kombu (seaweed), rehydrated shitake mushrooms and ginger.
I make this soup whenever I want to give my digestive system a bit of a break. Its very soothing and nourishing!
I like to make this broth in big batches (4 Litres) at a time. I cool the mixture and pour it into empty, recyled1L plastic water bottles. I store them in the freezer- ready to use when I need to make a quick soup for lunch or dinner!
I thinly sliced some enoki and shitake mushrooms (up to 10g shitake mushroom is low FODMAP), alongside some carrots, spring onion tops and pak choi. These raw vegetables soften when added to the broth - no need to cook separately before adding!
I added a soy marinated egg. Salty on the outside, jammy on the inside! Check out my other blog post here if you would also like to make your own soy marinated eggs!
Finally I added some black sesame seeds. Black sesame seeds have a nutty taste and really add a special something to this dish!
And that's it!! Broth bowl in a flash x What vegetables will you add to your chicken broth?
If you decide to give this no recipe, recipe a go, please share your thoughts, pictures and tweaks. Good luck!
Wash the carcass of the chickens.
Place in a large cooking pot and cover with water.
Heat just until the chicken water mix comes to the boil.
Drain the water and rinse the carcass again.
Return the chicken & the pan to the heat and add 6L of filtered water.
Add the remaining vegetables.
Heat gently to a simmer, for 3-4 hours
Add 1 more litre of filtered of water
Simmer for a further 3 hours.
Remove from the heat and allow to cool slightly.
Strain the mixture to remove the chicken bones and vegetables.
Pour the clear broth into your chosen containers. If you wish to use it within 3 days for cooking store in the fridge. Otherwise freeze (for up to 3 months).
Enjoy at your leisure!!
I'm very passionate about the management of autoimmune conditions in a healthy way.
I speak with medical professionals, read journals, try and test new recipes to share with you and diligently undertake research online. That being said, as you know, each autoimmune disease, as well as any set of symptoms you may be experiencing are unique.
All information provided is in no way intended to be a substitute for professional medical advice. Always talk to your doctor or healthcare provider to ensure the appropriateness of any information in relation to your own situation.
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