This recipe uses a few tricks of the trade to help keep you tummy healthy. It’s worth taking the time to make the low-FODMAP chicken broth ahead of time for this hearty soup. By using plain long-grain and wild rice, this soup avoids the unwanted seasonings that can come with prepackaged wild rice. This flavorful dish will warm up a chilly day.

Ingredients for soup:

• 3 boneless, skinless chicken thighs
• 2 Tbsp onion-infused oil
• Olive oil for drizzling
• 1/4 tsp dried thyme
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup red bell pepper, cubed
• 1 Tbsp fresh thyme leaves
• Pinch of turmeric
• 8 Cups chicken broth (see recipe below)
• 1 1/4 cups uncooked long grain rice
• 3/4 cups uncooked wild rice
• Fresh parsley and dill, chopped for garnish
• Gluten-free crackers

Ingredients for chicken broth:

• 3 lbs chicken pieces, such as wings or thighs
• 1 Tablespoon black peppercorns
• 1 Tablespoon kosher salt
• 1 bay leaf
• 1 teaspoon chopped fresh parsley
• 6-8 cups water

Directions for soup:

1. Preheat oven to 400 F.
2. Place the chicken thighs in a bowl and drizzle with olive oil. Add ground thyme, salt and pepper.
3. Place the chicken in a roasting pan and roast in the oven for 20 minutes until thoroughly cooked.
4. Set cooked chicken aside. When it cools, cut into bite-size pieces.
5. Bring out a heavy, large soup pot. Melt the infused oil in the pot and add the celery, carrots and red peppers. Sauté for about 4 minutes.
6. Scatter fresh thyme and turmeric over the mixture and cook for 2 more minutes.
7. Add the chicken broth. Cover and simmer for 30 minutes.
8. Meanwhile, cook the rice according to to package directions.
9. Add the cubed chicken to the vegetable and broth mixture and simmer for 15 more minutes.
10. Add the rice and stir to combine. Garnish with the fresh parsley or dill, serve with crackers.

Directions for chicken broth:

1. Place chicken pieces, peppercorns, salt, bay leaf and parsley in a slow cooker. Cover with 6 to 8 cups of water.
2. Cover the slow cooker and cook on low setting for 12 to 15 hours or overnight.
3. When the broth is finished cooking, strain out and discard the chicken pieces. Use broth immediately or pour into containers to freeze for later use.