The Low Fodmap Gourmet

Gourmet Recipes for people who need to follow the Low Fodmap Diet and are also Lactose and Gluten Intolerant!

Autumn Vegetable and Chicken Soup: Suitable for the Low Fodmap, Diabetic, lactose and gluten intolerant diets

Autumn Vegetable and Chicken Soup

Autumn Vegetable and Chicken Soup

Autumn Vegetable and Chicken Soup

Autumn Vegetable and Chicken Soup
Ingredients

Stock freshly made from roasted chicken left overs plus left over meat.
See how to make stock recipe from this site.

6 Free range Organic Chicken thigh fillets.

Fresh vegetables straight from the garden (you can amounts can vary the vegetables and amounts depending on what you have available).
carrots, pumpkin, sweet potato, green tops of spring onions, chives, sage, oregano, tomatoes, small celeriac plus a few stalks, small long red chilli, salt, fresh ground black pepper, 1 whole star anise,teaspoon of turmeric.

Method

Brown off the chicken thigh fillets in a heavy bottomed pan.
Then add the chives and green tops from the spring onions and sauté until tender.
Deglaze with the stock and add the rest of your ingredients. Bring to the boil and lower the heat so the liquid is at a very slow simmer. Place a lid on the pan and continue to simmer for 2 hours.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: