Low-FODMAP chicken noodle soup

All the comfort of chicken noodle soup without the ingredients that cause discomfort to sensitive stomachs.

Chrissy Glentis

August 15, 2025

Leftover low-FODMAP chicken noodle soup can be frozen for up to three months.Armelle Habib / Murdoch Books

Is there a more comforting soup than chicken noodle? While this is not 100 per cent traditional, the essence is still there, and it is bound to bring back nostalgic memories of warming soup on winter days. Serve with crusty bread (gluten-free, if required) for maximum comfort.

Ingredients

2 litres (8 cups) water or low-FODMAP chicken stock
5 low-FODMAP chicken stock cubes (omit if using chicken stock)
½ tbsp garlic-infused olive oil
2 bay leaves
1 tbsp dried chives
1 tbsp dried parsley
½ tsp ground turmeric
300g skinless chicken breast, cut into 2cm-thick strips
190g carrot, cut into 1cm dice
190g zucchini, cut into 1cm dice
85g rice vermicelli noodles
salt and black pepper, to taste

Method

Step 1
To a stockpot, add the water and stock cubes (or chicken stock), garlic oil, dried herbs and turmeric and bring to the boil, then reduce the heat to a simmer. Add the chicken breast and poach in the liquid for 5 minutes, or until the chicken is cooked through and no longer pink. Transfer the chicken to a bowl.
Step 2
Add the carrot and zucchini to the stock and simmer until softened, about 5-10 minutes. While the vegetables are cooking, shred the cooked chicken, either by hand or in the bowl of a stand mixer fitted with the whisk attachment (start slow and increase the speed as needed). Return the shredded chicken to the pot and turn off the heat.
Step 3
Break up the rice noodles into bite-sized pieces and add to the pot to cook in the residual heat. When the noodles are cooked, after 3-5 minutes, season to taste with salt and pepper and allow to cool slightly before serving.
Step 4
Serve immediately or store in the fridge for 3-4 days or in portions in the freezer for up to 3 months.

Note

For the best results, allow the frozen soup to thaw overnight in the fridge and heat in the microwave for 2-3 minutes, stirring halfway through, until evenly heated. You can also reheat it in the microwave from frozen for 4-6 minutes. Add a little water, if necessary, to achieve your desired consistency.