Chicken Noodle & Vegetable Soup

The foods we eat can exacerbate the symptoms of an irritable bowel. For many people suffering irritable bowel syndrome, altering the diet is more appealing than taking medication to manage the symptoms. Before you try a Low-FODMAP Diet you may want to consult an Accredited Practising Dietitian to help identify your food triggers, patterns of eating and ensure your diet is nutritionally adequate.

In this recipe, making the broth from carcasses adds a wonderful natural flavour. You can ask your butcher for carcasses.

Serves 4


Preparation: 1 hour 20 minutes (if making the stock from scratch)
Cooking: 10 – 15 minutes

To make the stock, heat the oil in a large saucepan over medium-high heat and cook the carrot, celery, bay leaf and tumeric for 10 minutes or until the vegetables have softened, stirring regularly.

Add the chicken carcasses, thyme and marjoram sprigs and 2.5 litres of water. Bring to the boil, then reduce the heat and simmer, partially covered for 1 hour.

Remove the chicken carcasses and set aside for 10 minutes to cool. Strip off the meat from the bones, shred into small pieces. Remove the bay leaf and herb sprigs. Bring the soup to a simmer over medium heat, then add the shredded chicken, sliced chicken thigh fillet and corn and cook for a further 8 minutes.

Meanwhile, soak the noodles in boiling water until soft, drain.

Add the noodles to the soup and cook for a further 2 minutes. Stir in the thyme and marjoram, season to taste and serve with a sprinkling of parsley.

Nutrition Information (per serve)

Energy: 1271kJ
Carbohydrates: 28.6g
Protein: 17.6g
Fat: 14.2g
Fibre: 5.7g
Salt: 551.5mg


For the stock

  • 2 tbsp canola oil
  • 3 carrots finely chopped
  • 2 large celery stalks, finely chopped
  • 1 bay leaf
  • ½ tsp ground tumeric
  • 1 kg chicken carcasses
  • 5 sprigs of thyme
  • 3 sprigs of marjoram
  • 300g chicken thigh fillets, thinly sliced
  • 240g tinned corn kernels, drained
  • 1 cup (50g) rice vermicelli noodles, broken into short lengths
  • 1 tbsp finely chopped thyme
  • 2 tsp chopped marjoram
  • Salt and pepper and finely chopped flat-leaf parsley to serve


Sourced: Adapted from Dr. Sue Shepherd and Dr Peter Gibson’s book “Food Intolerance Management Plan” p101.

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