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Low FODMAP  Chicken Broth


For the broth

1 tbsp olive oil

500ml/18fl oz chicken stock

100g/3½oz basmati rice

½ carrot, peeled and chopped

½ courgette, chopped

For the chicken

1 tbsp olive oil

1 chicken thigh

salt and freshly ground black pepper

To serve

1 tbsp chopped fresh chives

Preparation method

Preheat the oven to 200C/400F/Gas 6.

Add the  ingredients and bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 10-12 minutes or until the rice is tender.

Meanwhile, for the chicken, heat the oil in an ovenproof pan over a medium heat. Season the chicken with salt and freshly ground black pepper and fry for 2-3 minutes, until golden-brown on all sides. Transfer to the oven and roast for 12-15 minutes or until the chicken is cooked through. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.)

To serve, slice the chicken thigh meat. Spoon the broth into a bowl and

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