Easy Umami Chicken and Vegetable Soup (Low FODMAP)
15 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-free • Serves 6 • Ok to make ahead: Steps 1-4
This time of year drives me into the kitchen to create hearty and delicious soup recipes. This one came together quickly with simple ingredients I had on hand. I encourage you to embrace the warmth and simplicity of my Easy Umami Chicken and Vegetable Soup—a comforting bowl that invites you to savor the nourishing goodness of a whole range of delicious and healthy ingredients. Perfect when you want a quick and heartwarming meal, this soup combines tender chunks of chicken with herbs, seasonings, vegetables, and rich broth. Whether you're in need of a quick weeknight dinner or a soothing remedy for a chilly evening, my Easy Umami Chicken and Vegetable Soup will be just right for everyone.
Ingredients
2 tablespoons garlic-infused olive oil
2 tablespoons salted butter
1 teaspoon each dry thyme, rosemary, and sage
3/4 cup chopped leek greens
2 - 3 medium size carrots, chopped
2 stalks celery, chopped
3/4 teaspoon Kosher salt
1/2 teaspoon black pepper
6 cups chicken bone broth and/or chicken broth (I used Gourmend Low FODMAP Chicken Bone Broth or Gourmend low FODMAP Organic Chicken Broth - use code IBSGC15 for 15% discount)
1 cup white rice
2 boneless skinless chicken breasts, cut into bite-sized pieces
1 parmesan rind (optional but adds flavor)
2 bay leaves (optional but adds flavor)
1/2 cup grated Parmesan cheese
3 tablespoons gluten-free soy sauce or tamari
2 tablespoons lemon juice
1 bunch (or bag) baby spinach, washed, long stems removed, and roughly chopped (optional)
3 tablespoons salted butter
Grated Parmesan cheese, lemon wedges, and/or fresh thyme for serving (optional)
Directions
(1) Prepare: Chop the leek greens, carrots, celery, and chicken. Wash, remove long stems, and roughly chop the spinach. Grate Parmesan cheese and juice lemon.
(2) Cook the vegetables: In a Dutch Oven or large soup pot, set over medium heat, add the garlic-infused olive oil and 2 tablespoons of salted butter. When hot, add the dry herbs and let sizzle in the fat for about 30 seconds. Then add the leek greens, carrots, and celery. Season with salt and pepper and stir to combine. Saute uncovered over medium heat until the vegetables are tender, 3 - 5 minutes, stirring occasionally.
(3) Add the chicken and the broth: Turn the heat to medium-high, add the chicken broth, and heat just to a boil. Rinse and add the rice and stir to combine. Season chicken with salt and pepper then add to the broth mixture and stir to combine. Add the Parmesan rind and bay leaves, if using. Reduce the heat to medium or low and allow to simmer, uncovered, until rice is tender, 15-20 minutes.
(4) Finish: In the last two minutes of cooking, remove the Parmesan rinds and bay leaves. Then, add the lemon juice, soy sauce, Parmesan cheese, and chopped spinach and stir to let the spinach wilt into the soup. Remove the pot from the heat and add 3 tablespoons salted butter. Let the butter melt into the soup. Stir, taste, and then add more salt and/or pepper if needed.
(5) Plate and serve: Ladle the soup into bowls and serve with fresh thyme leaves, parmesan cheese, and a generous squeeze of lemon.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
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