1 tbsp olive oil

1 chicken breast, sliced

salt and freshly ground black pepper

450ml/16fl oz chicken stock

½ tsp turmeric

1 tsp grated ginger

1 tbsp sliced scallions - green ends only

5 tomatoes, cut in half

handful fresh spinach leaves

200g/7oz rice noodles


Heat the oil in a frying pan, add the chicken breast slices and season, to taste, with salt and freshly ground black pepper.

Fry for 5-6 minutes, or until golden-brown and cooked through. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.)

Heat the stock in a saucepan until boiling and add the ginger, turmeric, scallions and spinach.

Reduce the heat until the mixture is simmering and simmer for 4-5 minutes.

Add the cooked chicken and rice noodles and continue to heat until the mixture is warmed through.

Serve the chicken soup in warmed bowls

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe -  Asian Chicken Soup
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