This chicken & potato soup is hearty and healing, with Italian spices, ginger and turmeric to soothe your tummy on dreary days, made super quick and easy in the Instant Pot.
4-5boneless, skinless chicken thighscut into bite-sized pieces
4cupsLow FODMAP chicken broth
1-1/2cupswater
Herbs & Spices
2bay leaves
2slices of gingeroptional
3/4teaspoonturmericoptional
1/2teaspoondried basil
1/2teaspoondried parsley
1/4teaspoondried oregano
1/4teaspoondried thyme
1/4teaspoondried rosemary
Last Ingredients
1cupchopped green onion
1teaspoonfine sea salt
ground pepper to taste
extra garlic-infused olive oiloptional
Instructions
Set Instant Pot on Sauté mode and heat garlic-infused olive oil. Once hot, add carrots, celery & leek and cook for 2-3 minutes, until leek is slightly wilted.
Turn off Sauté mode. Add potatoes, chicken breast, chicken broth, water and herbs and spices (bay leaves, ginger, turmeric, dried basil, parsley, oregano, thyme and rosemary). Make sure the steam release handle is set to the sealed position, and select the Soup mode. It will take about 15-20 minutes for the IP to get to pressure, and then 30 minutes of cook time.
Once 30 minutes are up, carefully do a Quick Release. Remove the bay leaves. Add green onion, salt, pepper, and extra garlic-infused olive oil for extra flavor if using. Adjust for additional salt and pepper to meet your preferences.
Notes
If you're using a store-bought garlic oil, be sure that it is actually FODMAP-friendly. The manufacturing process for oils is not always disclosed, meaning potentially high FODMAP ingredients could still make its way into the final product. My favorite Low FODMAP garlic oil is by Garlic Gold, which I purchase off of Amazon in bulk.