Easily add flavor to soups, pasta dishes, and more with this Low FODMAP Chicken Broth recipe. It’s made in a slow cooker for extra ease!
Chicken broth is a cooking staple in most kitchens, mine included. It’s an easy way to add flavor and depth to many dishes. Although you may be able to find a FODMAP-friendly pre-made option in your local grocery store (some options are listed below), I find it really easy and affordable to make my own.
The ingredients you’ll need to make this low FODMAP chicken broth include:
- Chicken bones
- Celery (see low FODMAP note below)
- Fresh thyme
- Fresh rosemary
- Fresh parsley
- Fresh ginger
- Bay leaves
- Black peppercorns
Low FODMAP Notes
In this section, I share information for certain ingredients that are either frequently asked about or that have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.
Celery has a small low FODMAP serving of 10 grams. This amount is equal to about a fourth of a medium celery stalk. One serving of this recipe contains a low FODMAP amount of celery; however, it can also be omitted if you prefer.
Tips and tricks
I will often make Low FODMAP Lemon Roasted Chicken or cook a whole chicken in the Instant Pot and then use the leftover bones to make this slow cooker Low FODMAP Chicken Broth. If I don’t want to make this recipe right away, I will store the leftover bones in a freezer-safe container until I’m ready to use them.
Sometimes, I will have multiple slow cookers with Low FODMAP Chicken Broth going at the same time. When it’s ready, I will store the broth in mason jars in my fridge for more immediate use and then divide the rest into ice cube trays to freeze for easy flavor in the future. This also works great for my Low FODMAP Slow Cooker Beef Broth.
Disclaimer: Please double check ingredients before purchasing. Many of these brands have multiple products and not all of them may be low FODMAP. Ingredients can also change and may vary based on location.
Although I like to make my own FODMAP-friendly chicken broth, it is nice to have ready-made options on hand for quick use. Here are some options that I have been able to find:
Low FODMAP Chicken Broth:
- Fody Foods Low FODMAP Chicken Soup Base (certified)
- Gourmend Low FODMAP Organic Chicken Broth (certified)
- Massel 7’s Chicken Style Stock Cubes (certified) – vegan, contains no actual chicken or other animal products
- Imagine Chicken Bone Broth (FYI – the product description on the website makes it sound like there might be added crushed garlic. The black pepper and garlic are serving suggestions. If you click on the ingredients button below the description, you will see that this broth does not contain garlic.)
- Whole Foods: 365 Organic Chicken Broth – at this time only the organic appears to be low FODMAP
- Aldi: Simply Nature Organic Chicken Bone Broth – at this time only the bone broth appears to be low FODMAP
Low FODMAP Beef Broth:
- Massel 7’s Beef Style Stock Cubes (certified) – vegan, contains no actual beef or other animal products
- Aldi: Simply Nature Organic Beef Bone Broth – at this time only the bone broth appears to be low FODMAP
Low FODMAP Vegetable Broth:
- Fody Foods Low FODMAP Vegetable Soup Base (certified)
- Massel 7’s Vegetable Style Stock Cubes (certified)
- Casa de Sante Low FODMAP Vegetable Stock Powder (certified)
Easily add flavor to soups, pasta dishes and more with this Low FODMAP Chicken Broth recipe. And, it’s made in a slow cooker for extra ease!
- Bones of 1 (2 lb.) a cooked chicken
- 2 carrots, washed and chopped
- 1 celery stalk, washed and chopped
- 5 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 5 sprigs fresh parsley
- 1-inch piece fresh ginger, sliced into coins
- 2 bay leaves
- 8 whole peppercorns
- 2 quarts water
- Salt, to taste (optional)
- Place all ingredients into a 2-quart slow cooker.
- Cook on low for 8-12+ hours. Turn off heat and let cool slightly.
- Remove large chicken bones and vegetable pieces using tongs. Place a strainer over a large bowl. Pour remaining broth through a strainer. For a clearer broth, strain a second time using cheesecloth to line your strainer. Season with optional salt to taste.
- Place broth in containers to cool completely. Cover and refrigerate for use within 3 to 4 days. Or, freeze for longer use.
Celery: Per Monash University, a low FODMAP serving is 10 grams (about 1/4th of a stalk).
Yield: Will vary based on cooking time due to evaporation. Water may be added throughout cooking to increase yield, however, this may result in a more diluted flavor.
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Keywords: soup, winter, kitchen staple, stock