Slow Cooker Low FODMAP Chicken Soup

When we first started using our slow cooker, we made stew after stew and it took us a while to realize that it is also a great appliance for brothy soups, such as this Slow Cooker Chicken Soup. Our version combines both dark and white meat chicken for extra succulence in addition to oyster mushrooms, carrots, parsnips and kale.

This soup is light yet very satisfying and we offer two versions - one with noodles and one without. Using FODY Chicken Soup Base makes this soup truly easy to make. We always have some in the pantry; we love that it is a dry shelf-stable product because it is always there when we need it.

Place the FODY Chicken Soup Base in a large slow cooker. Bring 4 cups of water to a boil (stovetop) and pour over soup base. Give a quick whisk to combine and dissolve. Add remaining 6 cups of water (hot from tap); set aside. Heat a large sautée pan over medium heat and add 1 tablespoon of the oil and heat until shimmering. Add about half of the chicken (some of both types; you can do this by eye) and sautée for a few minutes or until exterior surfaces are seared. Scrape into slow cooker when done.

Add remaining 1 tablespoon of oil to pan and heat over low-medium heat. Add leeks, carrots, parsnips, celery and mushrooms and sautée for several minutes or until softened. Add FODY Lemon & Herb Seasoning and sautée for 30 seconds more. Scrape mixture into slow cooker along with remaining chicken.

Set slow cooker for 4 hours on Low setting. After 2 hours (see Tip) stir in kale and parsley and continue cooking. When soup is done, taste, adjust seasoning with salt and pepper and more FODY Lemon & Herb Seasoning, if desired. Soup is ready to serve as is, or add some cooked noodles, if you like.

Tip: You can be a little flexible with when you add the kale and parsley. You can do it at the 2 hour mark, or even the 3 hour mark; depending on what is more convenient for you.