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A close-up of a hearty chicken and vegetable soup, illustrating a delicious healthy soup recipe.

This nourishing chicken soup is packed with fresh vegetables, herbs, and lean protein. It’s perfect for meal prep, low-FODMAP adaptable, and simple enough for busy weeknights. A comforting and healthy recipe your whole family will love.
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Course: Main Course, Soup
Cuisine: Comfort Food, Healthy
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp extra virgin olive oil (2 tbsp + 1 tbsp garlic oil for low FODMAP)
  • 1 large leek, thinly sliced (use green part for low FODMAP)
  • 2 large carrots, diced
  • 1 cup celery, diced (substitute for zucchini for low FODMAP)
  • 3 cups white cabbage, finely shredded
  • 180 g mushrooms, sliced (shiitake, king oyster, or enoki preferred)
  • 1 bulb fennel, finely sliced
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 25 g fresh parsley, chopped
  • 3 cloves garlic, minced (or 1 tbsp garlic oil for low FODMAP)
  • 1/2 – 1 tsp flaked sea salt, to taste
  • 1/2 tsp cracked black pepper
  • 3 bay leaves
  • 1.2 litres quality chicken stock (low-sodium preferred)
  • 3 cups shredded cooked roast chicken

Equipment

  • large stock pot or Dutch oven (5–6 quarts)
  • Sharp knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Ladle

Method
 

  1. Prep all vegetables: slice leek, dice carrots and celery, shred cabbage, slice mushrooms and fennel. Mince garlic (or measure garlic oil). Chop fresh herbs.
  2. Heat 2 tbsp olive oil in a large pot over medium heat. Add leek, carrots, and celery. Sauté 3–4 minutes until slightly softened.
  3. Add mushrooms, cabbage, and fennel. Sauté for another 2–3 minutes until vegetables begin to soften.
  4. Stir in rosemary, thyme, parsley, garlic (or garlic oil), salt, and pepper. Cook 30 seconds, stirring constantly.
  5. Pour in chicken stock and add bay leaves. Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Stir in shredded chicken. Simmer for an additional 10 minutes until heated through.
  7. Taste and adjust seasoning. Serve hot, garnished with fresh parsley and optional drizzle of olive oil or squeeze of lemon.

Notes

For a low FODMAP version, use garlic oil and only the green parts of leeks. Substitute mushrooms as desired. Add chickpeas or lentils for a vegetarian protein option. Use quality chicken stock for the best flavor. Freeze leftovers without any added grains for best texture.