Fody's Chicken Meatball Low FODMAP Soup

Soup can be a quick and easy weeknight meal, especially when you have Fody Low FODMAP chicken soup base in the pantry. This is one of my favorite Fody products because it is shelf-stable, always there for me when I need it, and I can use as little or as much as I want. I find this flexibility to be truly accommodating. This low FODMAP chicken soup recipe starts with chicken broth as the base, and is a liquidy, yet hearty soup, featuring chicken meatballs, millet, and classic low FODMAP vegetables – spinach, carrots and celery.

Heat the low FODMAP olive oil in a large stockpot over medium heat. Add the scallion greens (remember, only the greens are low FODMAP), carrots, celery, and ¼ teaspoon Fody lemon herb low FODMAP seasoning and sauté until scallions soften, about 5 minutes.

Add the water and Fody chicken soup base. Cover pot and bring to a boil over high heat, adjust heat to a simmer and stir in the millet. Cover and simmer for about 10 minutes or until the millet is cooked but still a tad al dente. Stir in the baby spinach, which will wilt almost immediately.

Meanwhile, in a mixing bowl stir together the ground chicken, dill, parsley, remaining Fody lemon herb low FODMAP seasoning and season with a little salt and pepper. The mixture will be very moist. Use a small 1-inch (2.5 cm) scoop to create meatballs and drop them directly into the simmering soup. Simmer until meatballs are cooked through, about 5 minutes. Your Low FODMAP chicken soup is ready to serve.

FODMAP Notes and Safe Serving Sizes

This recipe is designed with Low FODMAP serving sizes in mind, making it an excellent option for anyone looking for an IBS-friendly soup that’s both comforting and easy to digest. Low FODMAP vegetables, such as carrots and spinach, are used in portions that fit comfortably within recommended guidelines. Spinach is considered FODMAP-free, while celery does contain FODMAPs, which is why only a small amount is included per serving to keep the overall dish well-balanced.

Scallion greens are used instead of the white bulb because fructans—the primary FODMAP in onions—are concentrated in the white portion. Using only the green tops allows you to enjoy an onion-like flavor without triggering symptoms. It’s also important to consider the question, “Is chicken broth Low FODMAP?” The answer depends on ingredients, which is why using a soup base without onion or garlic, such as Fody’s Chicken Soup Base, is essential for maintaining FODMAP friendly status.

Garlic-infused olive oil is safe because fructans are not fat-soluble, meaning flavor transfers without the FODMAPs. If you add extra vegetables or enjoy multiple servings, be mindful of FODMAP stacking, which can increase overall FODMAP load even when individual ingredients are Low FODMAP.