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Low FODMAP Asian Chicken Soup


1 tbsp olive oil

1 chicken breast, sliced

salt and freshly ground black pepper

450ml/16fl oz chicken stock

1 tbsp tomato purée

½ tsp turmeric

5 tomatoes, cut in half

handful fresh spinach leaves

200g/7oz basmati rice, cooked according to packet instructions, drained

Preparation method

Heat the oil in a frying pan, add the chicken breast slices and season, to taste, with salt and freshly ground black pepper. Fry for 5-6 minutes, or until golden-brown and cooked through. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.)

Heat the stock in a saucepan until boiling and add the tomato purée, turmeric, ,  tomatoes and spinach. Reduce the heat until the mixture is simmering and simmer for 4-5 minutes.

Add the cooked chicken and rice and continue to heat until the mixture is warmed through.

Serve the chicken soup in warmed bowls.


Low FODMAP Recipes