Stricture-Friendly Chicken Soup
Tender chicken, soft vegetables, and white rice in a golden broth. At just 1g of fiber per serving, this is one of the safest meals for strictures—everything cooks until fork-tender, with no skins or fibrous textures to risk obstruction.
Stricture-Friendly Chicken Soup
Tender chicken, soft vegetables, and white rice in a golden broth. At just 1g of fiber per serving, this is one of the safest meals for strictures—everything cooks until fork-tender, with no skins or fibrous textures to risk obstruction.
Ingredients
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
Instructions
Place chicken breasts in a large pot and pour in the chicken broth until the chicken is completely covered.
Equipment: large potBring to a boil over medium-high heat, then reduce to a gentle simmer—the surface should have just a few bubbles breaking.
Simmer chicken for 20-25 minutes, until the meat is opaque throughout and registers 165°F (74°C) on an instant-read thermometer.
165°F (74°C)Equipment: instant-read thermometerRemove chicken from the pot using tongs and transfer to a cutting board to cool for 5 minutes.
Equipment: tongs, cutting boardTip: Letting the chicken rest makes it easier to shredAdd the white rice, peeled and diced carrots, and peeled potato to the simmering broth.
Stir in dried thyme and bay leaf until fragrant.
Simmer uncovered for 15-20 minutes, stirring occasionally, until the rice is very soft and vegetables completely fall apart when pressed with a fork.
Tip: Vegetables should completely fall apart when pressed - this is critical for stricture safetyWhile the vegetables cook, shred the chicken into small, bite-sized pieces using two forks or dice it into 1/2-inch cubes.
Equipment: two forksReturn the shredded chicken to the pot and stir to combine—the chicken will warm through in the hot broth.
Fish out the bay leaf and discard. Taste and season with salt, starting with 1/2 teaspoon and adding more as needed.
Serve warm.
Tip: The finished soup should have vegetables so soft they dissolve on your tongue and require almost no chewing
Notes
Storage
Refrigerate in an airtight container for up to 4 days. The rice will absorb liquid as it sits—add 1/4 to 1/2 cup broth or water when reheating. Freeze in individual portions for up to 3 months; thaw overnight in the refrigerator.
Make-ahead tip
Cook the soup fully, then store chicken and broth separately from the rice and vegetables. This prevents the rice from becoming mushy. Combine and reheat gently when ready to serve.
Texture modification for severe strictures
For severe strictures or post-surgical recovery, use an immersion blender to partially puree the vegetables into the broth, leaving the chicken pieces intact. Or puree the entire soup for a completely smooth texture.
Why no celery or onion
Traditional chicken soup relies on these aromatics, but celery's stringy fibers can cause blockages in narrowed intestines, and fresh onion is difficult to digest. This recipe uses dried thyme and bay leaf for flavor without fibrous texture.
Garlic-infused oil option
For additional flavor, drizzle each serving with 1 teaspoon garlic-infused olive oil. FODMAPs (fructans) don't transfer into oil, making this a safe low-FODMAP option. Commercial garlic-infused oils are available, or make your own by gently heating olive oil with whole garlic cloves, then straining.
Bone broth upgrade
Swap chicken broth for homemade bone broth if you have it. The collagen and amino acids (glutamine, glycine, proline) may support gut barrier function, though research is still emerging on therapeutic benefits for IBD.
Rotisserie shortcut
Use 3 cups shredded rotisserie chicken (skin removed) and skip steps 1-4. Add the chicken in step 9. Check the ingredient label to ensure no high-FODMAP seasonings were used.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
