I consider chicken broth a cooking staple. It’s an easy way to add flavor and depth to many dishes. However, it’s near impossible to find a ready-to-use Low FODMAP Chicken Broth in the stores. So, I love to make my own!
Sometimes, I will have multiple slow cookers with Low FODMAP Chicken Broth going at the same time. When it’s ready, I’ll store some 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.
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.) rotisserie chicken
- 2 carrots, washed and chopped
- 1 celery stalk, washed and chopped
- 5 sprigs thyme
- 3 sprigs rosemary
- 5 sprigs parsley
- 1-inch piece fresh ginger, sliced into coins
- 2 bay leaves
- 8 peppercorns
- 2 quarts water
- 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 or coffee filters to line your strainer.
- Place broth in containers to cool completely. Cover and refrigerate for up to a week. Or, freeze for longer use.
Yield will vary based on cooking time. Water may be added throughout cooking to increase yield, however, this may result in a more diluted flavor.