Low FODMAP Greek Lemon Chicken Soup

Ingredients

• 4 cups low sodium chicken broth
• 1 lb chicken tenders
• 1 cup baby carrots
• 1 cup courgettes
• 1 cup spinach
• 0.5 cup lemon juice
• 1 tbsp extra virgin olive oil
• 0.5 cup long-grain rice
• 1 tsp oregano
• 0.5 tsp thyme
• salt
• coarsely ground pepper
• 2 tbsp fresh chives
• 1 tbsp white wine vinegar
• 1 tsp lemon peel
• 2 bay leaves

Instructions

1. 1Heat extra virgin olive oil in a large pot over medium heat. Sauté diced baby carrots and courgettes for 5-7 minutes until slightly tender.
2. 2Pour in low sodium chicken broth, add bay leaves, long-grain rice, Oregano, and Thyme. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. 3Add chicken tenders to the pot and cook until fully cooked, about 10-12 minutes. Remove chicken, shred, and return to the pot.
4. 4Stir in fresh spinach, lemon juice, white wine vinegar, and grated lemon peel. Season with salt and coarsely ground pepper.
5. 5Simmer for an additional 3-5 minutes until spinach is wilted. Serve hot, garnished with fresh chives.