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Chicken broth with parsley

Low FODMAP Chicken Broth

  • Author: Em Schwartz, MS, RDN
  • Total Time: 8 hours 10 minutes
  • Yield: 6 1x


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)


  1. Place all ingredients into a 2-quart slow cooker.
  2. Cook on low for 8-12+ hours. Turn off heat and let cool slightly.
  3. 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. 
  4. 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.

  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American

Keywords: soup, winter, kitchen staple, stock