While this is not 100 per cent traditional, the essence is still there, and it is bound to bring back nostalgic memories of warming soup on winter days. Serve with crusty bread for maximum comfort.
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 6
Ingredients
- 8 cups (2 litres) water or low-FODMAP chicken stock (page 217)
- 5 low-FODMAP chicken stock cubes (omit if using chicken stock)
- 1 tablespoon garlic-infused olive oil
- 2 bay leaves
- 1 tablespoon dried chives
- 1 tablespoon dried parsley
- 1 teaspoon ground turmeric
- 300g (10. oz) skinless chicken breast, cut into 2cm-thick strips
- 190g (6. oz) carrot, cut into 1-cm dice
- 190g (6. oz) zucchini (courgette), cut into 1cm dice
- 85g (3 oz) vermicelli rice noodles
- Salt and black pepper, to taste
Method
To a stockpot, add the water and stock cubes (or chicken stock), garlic oil, dried herbs and turmeric and bring to the boil, then reduce the heat to a simmer.
Add the chicken breast and poach in the liquid for 5 minutes, or until the chicken is cooked through and no longer pink. Transfer the chicken to a bowl.
Add the carrot and zucchini to the stock and simmer until softened, about 5-10 minutes.
While the vegetables are cooking, shred the cooked chicken, either by hand or in the bowl of a stand mixer fitted with the whisk attachment (start slow and increase the speed as needed). Return the shredded chicken to the pot and turn off the heat.
Break up the rice noodles into bite-sized pieces and add to the pot to cook in the residual heat. Once the noodles are cooked, after 3-5 minutes, season to taste with salt and pepper and allow to cool slightly before serving.
Serve straight away or store in the fridge for 3-4 days, or in portions in the freezer for up to three months.
For the best results, allow the frozen soup to thaw overnight in the fridge and heat in the microwave for 2-3 minutes, stirring halfway through, until evenly heated. You can also reheat it from frozen in the microwave for 4-6 minutes. Add a little water, if necessary, to achieve your desired consistency.
Images and text from Always Delicious Low-FODMAP Kitchen by Chrissy Glentis, photography by Armelle Habib. Murdoch Books RRP $45
