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Tuna Rice Soup

Gluten-free, Lactose-free, FODMAP friendly

My previous tuna-soup experiments turned out boringly bland. Good chicken broth finally made it sing. Whenever I want a few chicken drumsticks for a picnic (or dinner), I simmer them long and low with kosher salt (1 tsp) and vinegar (1 Tbsp). This yields a dividend of tasty, FODMAP-safe broth that can be frozen in pint jars. Note to FODMAPers: If you use commercial chicken broth, be sure it’s onion-free.

Yield: Serves 2-3

Ingredients

• 2 cups chicken broth, preferably homemade
• 3 large carrots
• 2 stalks celery with leaves
• 7 oz. can tuna and juices (use water packed tuna, but avoid soy broth)
• 1 Tbsp dried parsley
• ½ cup cooked white rice
• kosher salt to taste
• freshly ground pepper to taste

Instructions

1. Peel, slice, and/or dice vegetables as you like them. Add them to chicken broth in a medium saucepan, bring to a boil, and cook until tender.
2. Add remaining ingredients and simmer about 15 minutes.
3. Serve with dinner biscuits, toast or muffins.

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