Ingredients:

  • 4 pounds chicken (or 4-5 pounds of wild game: rabbit, pheasant, or partridge)
  • 7 cups water
  • 15 ounces tomato sauce (or tomato puree)
  • 1 red pepper
  • 2 carrots
  • 2 ribs celery (optional)
  • 1 cup mushrooms (button, cremini, shiitake; oyster mushrooms recommended for low-FODMAP)
  • 1 red onion (or leek for low-FODMAP, green part only)
  • 3 tablespoons olive oil
  • 5 cloves fresh garlic (optional; or use garlic-infused olive oil for low-FODMAP)
  • 1 tablespoon pimentón (or smoked paprika)
  • 1 teaspoon thyme (fresh or dried; or use 1 sprig)
  • 3 bay leaves
  • 1 teaspoon marjoram powder (optional)
  • 1 teaspoon salt
  • 6 strands saffron
  • ¼ teaspoon nutmeg
  • ¼ teaspoon black pepper
  • 1 tablespoon rosemary (dried or fresh; or use 1 sprig)
  • ⅛ teaspoon clove powder

Instructions:

  1. Heat 2 tablespoons of olive oil in a large stockpot over medium heat.
  2. Brown the chicken on all sides, working in batches if necessary, adding more oil if needed.
  3. Add the browned chicken, celery, rosemary, thyme, bay leaves, 3 crushed garlic cloves (if using), salt, and pepper.
  4. Cover with about 7 cups of water and bring to a boil.
  5. Simmer for 20 minutes or until the chicken reaches an internal temperature of 160°F.
  6. Remove chicken, cool slightly, debone, and shred. Reserve bones for future broth.
  7. While the stock simmers, coarsely chop the red pepper, carrots, onion or leek, and mushrooms.
  8. In a food processor, pulse the red pepper, carrots, mushrooms, onion or leek, and remaining 2 cloves of garlic (if using) until finely minced.
  9. Add the minced vegetables, tomato puree or sauce, shredded chicken, and remaining spices to the broth.
  10. Simmer for an additional 45 minutes, stirring often.
  11. Ladle the soup into bowls and serve with toasted gluten-free tortillas or your favorite flatbread.
  12. Optional: Garnish with grated Manchego cheese and finely chopped parsley.