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.