You train hard, you eat smart, and your food should keep up. This Low-FODMAP Chicken & Root Vegetable Soup is built for recovery days and hungry nights, full of lean protein, nutrient-dense veggies, and gut-friendly ingredients that actually work for you.
It’s warm, clean, and packed with real food energy. No gluten, no dairy, no FODMAP drama. Just fuel that helps you feel strong, focused, and ready for what’s next. Fall comfort food with purpose, made to power your body and satisfy your cravings.
Ingredients:
For the soup:
- 1 tablespoon garlic-infused olive oil (FODMAP-friendly)
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 2 medium carrots, peeled and sliced
- 1 parsnip, peeled and chopped
- 1 small sweet potato, diced
- 1 cup turnip, chopped
- 1 cup rutabaga, chopped
- 1 small zucchini, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon ground turmeric
- Salt and pepper to taste
- 6 cups low-FODMAP chicken broth
- 1 cup cooked quinoa (gluten-free alternative to barley)
- 2 tablespoons chopped parsley (for garnish)
Optional gut-friendly boost (after cooling):
-
1 scoop Tomorrow’s Nutrition Sunfiber sprinkled on top once the soup cools slightly (do not add to hot soup)
How to Make It:
- Sear the chicken. Heat garlic-infused and olive oil in a large pot over medium heat. Add cubed chicken and cook until lightly golden on all sides.
- Add the veggies. Toss in carrots, parsnips, sweet potatoes, rutabagas, and turnips. Stir well so everything gets evenly coated in flavor.
- Season generously. Add thyme, rosemary, turmeric, salt, and pepper. Stir for about a minute until fragrant.
- Simmer until tender. Pour in the chicken broth and bring to a gentle boil. Lower the heat and let it simmer for 25 to 30 minutes until the vegetables are soft and the broth is rich with flavor.
- Finish it off. Stir in the cooked quinoa and chopped zucchini during the last five minutes of cooking. Remove from heat and let cool slightly.
- Add your fiber boost. Once the soup is warm (not hot), sprinkle Tomorrow’s Nutrition Sunfiber on top to support healthy digestion and gut balance.
Quick Tips
- Chop your veggies evenly so they cook at the same pace.
- Make extra! This soup stores beautifully in the fridge or freezer for easy meal prep.
- Only add Sunfiber after cooling. Heat can lessen its prebiotic power.
- For a post-workout meal, pair your soup with avocado rice cakes or a boiled egg for an extra protein hit.
Ready to Feel Good from the Inside Out?
This soup is low-FODMAP, gluten-free, and dairy-free, so it’s gentle on digestion while fueling your recovery with clean, real ingredients. Each bowl delivers warmth, balance, and gut-friendly comfort that supports your fitness goals.
Don’t just scroll and think, “I should try that.” Make it happen! Cook it up, refuel right, and enjoy a meal that helps you feel strong, light, and satisfied.
Capture a photo, tag @tmrwsnutrition, and use the hashtag #EatCleanWithTomorrowsNutrition for a chance to be featured!