Chicken stock is usually made with onions and garlic, but you can make a low-FODMAP version that is just as flavorful using the green parts of leeks and a variety of fresh herbs. Use your broth to make Creamy Carrot Fennel Soup, Healing Cabbage Chicken Soup, or Chicken Soup with Lemon, Leeks, and Rice. Save the meat for wraps, chicken and whole grain salads, or to top green salads.
Ingredients
5 pounds
whole chicken
3 large
carrots
roughly chopped
2
leeks
rinsed and roughly chopped
(green tops only)
2 small
celery stalks
roughly chopped
½ bunches
parsley
1 small bunches
fresh thyme
2 sprigs
fresh rosemary
2 teaspoons
kosher salt
1 teaspoons
whole black peppercorns
14 cups
water
