3poundChicken - (backs and drumsticks) bone in pieces
5quartWater
0.13teaspoonSea Salt
0.13teaspoonFreshly Ground Pepper
2tablespoonMinced Ginger
3Star Anise
3mediumCarrots - medium dice
1mediumZucchini - medium dice
3tablespoonMiso Paste
0.5cupKale - thinly sliced
0.5cupThai Basil - whole leaves
Instructions
Heat a large stock pot with on high heat with water and the chicken pieces. Once lightly boiling, turn down the heat to low and season with salt, pepper, ginger and star anise. Let simmer with the lid off for 1 hour. Remove the chicken bones and leave the meat. Add diced carrots and let cook for 20 minutes, then add zucchini and miso paste. Once the zucchini and carrots are cooked, remove the star anise pieces, add the kale and Thai basil leaves and turn off the heat.
Notes
Any low fodmap friendly vegetables/herbs can be used in this recipe in place of carrots. A whole chicken can be used in place of the 3 lbs of chicken pieces, but other ingredients may need to be adjusted accordingly.