Gut-Friendly Chicken and Rice Noodle Soup (Low-FODMAP)

Ingredients

• 700 gboneless skinless chicken breast
• 1800 mlwater
• 4medium carrots, sliced
• 120 gleek tops (green parts), sliced, green parts only, sliced
• 150 gdry rice noodles, broken
• 3 tspgarlic-infused olive oil
• 2 tspdried thyme
• 1¼ tspsalt
• ½ tspblack pepper
• 15 gfresh parsley, chopped
• 1 tbspfresh ginger, grated, sliced

Method

1. Slice the carrots into rounds. Wash the leek tops well (grit hides between the layers) and slice them thinly. Slice the ginger into coins.

2. Warm the garlic-infused oil in a large pot over medium heat.

3. Add the leek tops and carrots and cook, stirring, until softened, about 5 minutes.

   5 min timer

4. Add the water, whole chicken breasts, thyme, ginger and salt. Bring to a boil over high heat, then reduce to low so it barely bubbles and simmer for 20 minutes, until the chicken reaches 74°C (165°F) in the thickest part.

   20 min timer

5. Lift out the chicken onto a board and shred it with two forks. Fish out the ginger coins and discard.

6. Return the chicken to the pot, bring back to a simmer over medium heat, add the broken rice noodles and cook until tender, 4 to 5 minutes.

   5 min timer

7. Season with black pepper, stir in the parsley and serve hot. Rice noodles soften as the soup sits, so for leftovers cook the noodles separately.

Storing and reheating

Keeps 4 days; noodles soften on standing, so freeze the soup without them.