Look at all those chickens.

Great with my Florida Soup Dumplings (which are just my gluten free take on Red Lobster Cheddar Bay Biscuits).

One thing I should have done was use bone-in chicken. Want to know why I didn’t? Because I pulled this meal together out of a bunch of frozen chicken thighs and pantry fodder. Tossed in few roots from the fridge. Added some spices. You know, normal stuff.

That’s what makes this recipe so great. Would fresh herbs be delicious in it? Of course. Would home made chicken stock make it even better? Absolutely. But I often don’t have these things on hand. I still get big flavor by turning my crock pot on low, popping some chicken and a bunch of raw (sometimes frozen) chopped up vegetables in with some dried spices, topping with bouillon broth, and going to bed.

These vegetables will cook down so much you probably won’t even have to add more liquid to it the next day.

Low FODMAP chicken stock and chicken broth are hard to find, to put it lightly. If you’re an IBS / low FODMAP sufferer, you already know the bonus struggle. Here’s what I use for bouillion cubes, after doing a BUNCH of research on this.

3 Knorr cubes later, baby I had a stew goin’.

  • Before I slept 8 hours.
  • After. No liquid (yet) added.

The downside to this stuff is it’s so high in salt. Don’t add salt until you’ve tasted it the next day – you probably will, but just be safe and wait.

  • Taking out that chicken.
  • Shredding it quickly with 2 forks, and not caring that some carrots got in there. It’s fine.
  • Yeah, I used too much chicken. This was 3 pounds.

When I’m closer to serving this, I add 1 – 1 1/2 tsp salt to taste. If it’s too light on the herbs still, I pop more of those in too. At this point, if you added more herbs like I did: let it cook for like, 30 more minutes.

You could literally add ANY dry noodle you wanted, as well, at this point – and within that 30 minutes they’ve cooked right up in the liquid. Bam. Chicken noodle soup.

  • Adding that juice and zest. This was like, the day before I got diagnosed with IC.
  • Simmered for about 5 more minutes and ready. To. Serve.

Recent Interstitial Cystitis diet research has confirmed that, while lemon juice and all citrus juice at large is still forbidden for most who are just getting started – lemon zest and infused oils are fine. I haven’t tampered with making my own oils here, but if I do we’ll return to this recipe with them. For now, I use extra zest for the IC-friendly version of this recipe.

Meaning that this recipe is an INCREDIBLY easy, healthy, economical, quick (to prep) and safe choice even if you’re cooking for IC and IBS sufferers. Which… you know I am.

  • Wow, yum.
  • This was seriously too much chicken. Don’t be like me. Use the recommended amount in my recipe.
Overnight Chicken Soup

Overnight Chicken Soup

A perfect weeknight meal for both low FODMAP and IC patients alike. Throw ingredients into the pot the night before and you have lunch or dinner tomorrow. Let’s be real; probably both.

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Recipe by Brookey
5 from 1 vote
Course: Lunch, DinnerCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

6

hours 

Ingredients

  • 1 1/2 – 2 pounds skinless chicken thighs (use bone-in for more flavor – very easy to take out bones later)

  • 5 1/4 cups leeks (dark green parts only), chopped fine

  • 4 medium carrots, chopped

  • 4 small celery stalks, chopped

  • 3 parsnips, chopped

  • 2 ‘sprigs’ rosemary (or 2 tablespoons dried)

  • 1 1/2 tablespoons dried thyme

  • 1/2 teaspoon cayenne pepper (IC patients, omit)

  • 2 tablespoons garlic oil or roasted garlic butter

  • 6 cups low-fodmap chicken stock or broth; I used 3 of these bouillon cubes to make 6 cups broth (IC patients – see my post on this before using)

  • salt to taste

  • pepper to taste (IC friends, omit pepper if it’s a trigger for you / you’re in full elimination mode)

  • juice and zest of 1 lemon (IC patients, use just the zest and use up to 2 lemons’ worth of it)

  • Hardware

  • slow cooker / crock pot

  • something you can zest lemons with (I have a real zester because I’m fancy and grown-up now)

Directions

  • Place fresh or frozen chicken thighs, whole, right into the bottom of your slow cooker. These can be boneless or bone-in. Bones will be super easy to remove later.
  • Place chopped vegetables and all seasonings except lemon zest and juice on top – pour your broth or stock over all of it. Stir everything together, but it’s okay if it’s not stirred super well.
  • Cover and slow-cook on lowest setting for 6 to 10 hours. Leave slow-cooking overnight if desired; you’ll wake up to some tantalizing chicken soup scents.
  • Use tongs or a couple forks to remove all chicken thighs to a large bowl, and shred (using your two forks). This should be a quick and easy process whether or not you had bones in your thighs. Return shredded chicken, sans bones, to crock pot.
  • If you’d like more liquid in your soup at this point, all the vegetables have definitely finished releasing their liquid by now. Use up to 2 more bouillon cubes and 2-3 more cups of water, adding slowly and tasting as you go to make sure you don’t overdo it here.
  • Stir and adjust seasonings as desired – up your salt and add more herbs as you like. At this point, you could also add a box of any noodles you want.
  • If you’ve adjusted seasonings by adding fresh or dried herbs and / or added noodles, allow to cook for about 30 more minutes – or until the noodles are done to your liking.
  • Add lemon juice and zest (omitting juice for IC patients – IC guests, add a little more zest here if you want more lemon flavor) and stir well. Simmer for 5 or so more minutes and serve immediately with bread or biscuits (served here with these cheddar biscuits); can be refrigerated and enjoyed reheated for several days, or frozen indefinitely for much later use.

Notes