Lemon Chicken Soup (gluten free, low FODMAP)

Last updated on 29.3.2021

This recipe is for 4 servings.


10 cubes chicken stock
2.5 l water
1 tbsp garlic infused oil
2 tbsp olive oil
Scallions – green parts only, chopped
zest from 1 large lemon
640 g boneless skinless chicken breasts – whole
½ tsp crushed chillies
60 g crumbled feta
chopped chives
Ground black  pepper

GF fusilli, 75 g per serving

Cooking instructions

  • Saute chicken in oil for a minute
  • add water, stock, chillies and lemon zest and cook for 15 minutes.
  • In a separate pot, make fusilli. Then rinse under cold water and put aside.
  • Remove chicken, shred and put back in the pot. Cook for an additional 5 minutes.
  • Turn off the heat, add feta, chopped chives and scallions. Stir and serve over pasta.

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