Low-FODMAP Greek Lemon Chicken Soup
Indulge in the comforting flavors of Greece with this Low-FODMAP Greek Lemon Chicken Soup. Perfect for any season, this dish balances savory chicken, fresh lemon, and fragrant herbs, all while remaining gentle on the digestive system. Enjoy a bowl of warmth and nourishment that is easy to prepare and full of traditional Mediterranean taste.
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Sharp knife
- 1 Ladle
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 1 tablespoon olive oil - for sautéing
- 2 cups cooked chicken - shredded (preferably from a rotisserie chicken)
- 4 cups low-FODMAP chicken broth - ensure no high-FODMAP ingredients
- 1 medium carrot - diced (about 1/2 cup)
- 1 medium zucchini - diced (about 1 cup)
- 1 cup baby spinach - fresh, ensure it’s washed
- 1/2 cup lemon juice - freshly squeezed, adjust to taste
- 1 tablespoon fresh dill - chopped (optional, adds authentic flavor)
- Salt and pepper - to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add diced carrot and zucchini; sauté for about 5-7 minutes until softened.
- Pour in the chicken broth and bring to a simmer.
- Add shredded chicken into the pot and simmer for another 10 minutes.
- Stir in the fresh spinach and let it wilt for 2-3 minutes.
- Finally, add the lemon juice, salt, and pepper to taste, and stir well.
- Serve hot and garnish with chopped dill, if desired.
Notes
This soup is not only Low-FODMAP but also gluten-free and dairy-free, making it suitable for various dietary needs. For a more filling meal, you can add brown rice or quinoa, but be sure to stay within the Low-FODMAP serving sizes. If you're vegetarian, you can substitute chicken with chickpeas and vegetable broth for a plant-based version.
To enhance the flavor, consider adding herbs like dill or parsley right before serving. You can also adjust the lemon juice according to your taste preference.