Print
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
- 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.
- Add remaining ingredients and simmer about 15 minutes.
- Serve with dinner biscuits, toast or muffins.