FODMAPPED, the world’s first low-FODMAP Australian food product company, now offers its delicious range of products in the U.S.! As ambassador for this company, I am thrilled to share their products with you and ways you can use them to make for a hassle-free low-FODMAP lifestyle. has a delicious low-FODMAP chicken broth that is free of onions or garlic. It’s certainly a needed low-FODMAP staple for your pantry! Here are ways you can use chicken broth:
Today my recipe uses FODMAPPED’s delicious low-FODMAP chicken broth that is free of onions or garlic. It’s certainly a needed low-FODMAP staple for your pantry! Here are 8 ways you can use chicken broth:
- To make several different kids of low-FODMAP soups like the one below or this one
- For making low-FODMAP risotto
- For added flavor, use in place of water to make quinoa, rice, polenta or gluten-free cous cous
- To make a veloute sauce – just sub regular flour for gluten-free flour. Try Emerils’ recipe. Serve over chicken with mashed potatoes or rice and green beans.
- To make gluten-free bread pudding (my future recipe, currently in development – check back often for new recipes!)
- To use in alow-FODMAP vegetable stir fry
- To make a low-FODMAP chicken pot pie (another future recipe)
- Enjoy on its own, warm and in a mug for a daytime snack or at the end of a long day
In the recipe below I used FODMAPPED Chicken Slow Cooked Broth to make my creamy Low-FODMAP Potato and Leek Soup. This soup is easy to make, comforting and you also have the option to add in cheese and bacon!
Low-FODMAP Potato and Leek Soup
- 1 tablespoon garlic-infused olive oil or olive oil
- 1/2 celery stalk, chopped
- 1 1/2 cups leek leaves (no bulbs), chopped
- 3 russet potatoes, scrubbed, peeled and chopped
- ½ teaspoon dried dill weed
- 1 teaspoon salt, divided
- 1 teaspoon pepper
- 2 cups FODMAPPED Chicken Slow Cooked Broth
- 1 tablespoon butter
- Optional: Add 1 to 1 ½ cups cheddar cheese
- Optional: Add 2 pieces bacon, cooked and chopped
- Heat oil in a medium-sized pan on medium heat. Once oil starts to shimmer, add in celery and stir for 1-2 minutes. Next add in leek leaves. Continue stirring occasionally for another 3-4 minutes. Don’t allow leaves to overcook or brown. Remove 4 pieces of leeks for garnish.
- Next add in potatoes to pan, along with dill weed, a ½ teaspoon salt and pepper; cook for 5 minutes. Pour in broth and bring to a gentle boil. Cook until potatoes are almost tender, about 10 minutes.
- Remove half of soup from heat and place in food processor; for safety, let cool for 5 minutes before processing.
- Mash potatoes that are still in pan with a potato masher.
- Puree potatoes in food processor until creamy and add back to pan. Add in butter. Heat soup back up over low heat and add remaining salt to taste if desired. Optional – add cheese at this stage and stir until melted. Remove the pan from the heat. Serve soup garnished with leftover leeks as well as cooked bacon if desired.
Looking for help on the low-FODMAP diet? Ask me about my nutritional coaching services by contacting me here.
Be good to yourself and your gut!