45 Minutes • Gluten-free • Low FODMAP • Serves 8 • The flavors in this low FODMAP winter vegetable and chicken soup are fresh and delicious. You can be creative with the vegetables you include or stick to our recipe. Pairing with our sourdough parmesan crostini is the perfect match.

INGREDIENTS:

2 tablespoons olive oil

3 green onions (green part only) chopped

1 leek (green part only) finely chopped

4 carrots chopped

Salt and pepper to taste

1 tablespoon fresh ginger peeled and grated

6 cups low sodium chicken broth

2 sprigs of fresh thyme

2 bay leaves

3 skinless chicken breasts or thighs cut into thirds

1-2 cups swiss chard chopped (or kale or spinach)

Zest + juice of 1 lemon

8 ounces gluten-free pasta of your choice

2 tablespoons garlic-infused olive oil or butter

1/4 cup fresh parsley and basil finely chopped

DIRECTIONS

Heat a large dutch oven or soup pot over medium-high heat. Add the olive oil. Once hot, add the green onions and leek. Cook until the greens are softened and fragrant. Add the carrots. Season with salt and pepper and continue cooking for 1-2 minutes or until the carrots have softened a bit and their color is bright. Stir in the ginger and cook a minute longer.

Slowly pour in the chicken broth. Add the thyme, bay leaves, and chicken. Cover the pot and simmer for 20-25 minutes or until the chicken is cooked through and shreds easily.

Remove chicken from the pot and shred (remove any bones that may be in the chicken). Add the kale and the swiss chard, lemon juice, and lemon zest. Cook until the kale and chard have wilted slightly, about 3 - 5 minutes. Taste and adjust the salt and pepper to your liking.

Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and toss the pasta with the garlic-infused olive oil or butter, parsley, and basil.

Divide the pasta among bowls and ladle the soup over the pasta.

Serve with our sourdough parmesan crostini.

To store any leftover soup, keep the pasta and the soup separate or the pasta will continue to soak up the broth of the soup.

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