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