Chicken Soup

It feels strange to make chicken soup without onions and garlic, but this low-FODMAP chicken soup is Chicken Soupdelicious! It’s actually one of my favorite things to eat for breakfast. You can make chicken soup a lot of different ways (obviously), but this time I chose to make it using a leftover roast chicken. I like roasting chickens in the oven to get the skin nice and crispy, and I eat all of the delicious pieces like the wings and back fresh out of the oven. But after it’s cooled off, the skin just doesn’t look as appetizing, and at that point the roast chicken is a prime candidate for soup! I also added powdered gelatin to the soup, because although the broth will already have a lot of gelatin from simmering for hours, I’m experimenting with adding additional gelatin to my diet for skin and hair health.


  • 1 (almost) whole chicken, cooked
  • about 5 stalks of celery
  • about 5 carrots
  • 3 tbsp Penzey’s Bouquet Garni herb mixture (If you don’t have this, I would add a tablespoon each of basil, thyme, and parsley. I’ve used that combination before and it’s just as good!)
  • 2 tsp kelp salt (If you’re just using straight up salt, I’d start with 1 tsp and add more to taste)
  • 1 tsp black pepper
  • 1 tbsp fish sauce
  • about 2/3 cup dry white rice
  • a few tbsp gelatin (optional; I didn’t measure, just shook some in)


  1. Pick as much of the meat as you can off of your chicken and set aside.
  2. Put the bones and other chicken remains in a pot, cover with water, and bring to a simmer. Let simmer for at least an hour, but longer is better! The longer you let it go, the more flavorful and nutrient-rich your soup will be.
  3. While the broth is simmering, chop up your carrots and celery.
  4. After the broth had simmered for a few hours, use a slotted spoon to lift the chicken remains out of the pot and discard. If you want to save them for another batch of broth, that’s great too! As I’m doing this step, I use a pair of tongs to pick out and save any pieces of chicken that I missed when I picked the chicken earlier.
  5. After all the bones are out of your broth, add the chopped carrots and celery, herbs, salt, pepper, and fish sauce. Simmer until the veggies are soft.
  6. Pour in your rice, your reserved chicken meat, and gelatin (if using). Continue to cook until the rice is soft, and the liquid is as reduced as you want it.
  7. Enjoy!
Carrots and Celery

Chopping the veggies

Simmering bones

Simmering bones

Chicken Soup

Finished soup!




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