This easy chicken and leek soup is gentle, comforting, and designed for sensitive digestion. Made with simple ingredients, it’s both low-FODMAP and low-histamine, making it a reliable option when your body needs something soothing and nourishing. You can make it quickly in the Instant Pot for busy days, or let it simmer in the slow cooker so a warm meal is ready when you get home. Light, satisfying, and easy to digest, this is the kind of soup you’ll come back to again and again.
Ingredients
2½ pounds
bone-in chicken thighs
6 cups
water
2
bay leaves
2 teaspoons
sea salt
2
leeks
sliced
(green parts only)
3 medium
carrots
peeled and sliced
3
celery stalks
chopped
2 teaspoons
dried thyme
1 teaspoons
dried marjoram
1 cups
parsley
