Low FODMAP Chicken and Pumpkin Soup Dinner Lunch Print this recipe Details Serves: 4Number of ingredients: 12To prep: 10 minutesTo cook: 30 minutesDifficulty: Easy Nutrition per servingKilojoules: 1361Calories: 325Protein: 27gFat: 9.5gSaturated Fat: 1.8gCarbohydrates : 29gCarbohydrates per 100g: 5.2gFibre: 7gSodium: 336mgPotassium: 964mg Ingredients 1 tablespoon garlic infused olive oil 4 spring onions (green part only), chopped 1 cup green beans, chopped 1 large carrot, diced 400g Kent pumpkin, peeled and diced 1 teaspoon smoked paprika 1 teaspoon ground cumin ½ cup raw brown basmati rice* 4 cups low FODMAP chicken stock** 2 cups cooked chicken thigh, shredded 2 cups baby spinach Black pepper, to taste Method Heat olive oil in a large pot over medium heat. Sauté spring onion, beans and carrot for 5 minutes until softened. Add rice and stock. Bring to boil, then simmer 20 minutes until rice and pumpkin are tender. Add pumpkin, paprika, and cumin. Stir 1 minute until fragrant. Stir in shredded chicken and spinach. Cook 2–3 minutes until heated through and spinach is wilted. Season with black pepper. Serve warm.
