Save money while adding incredible flavor to soups, stews, gravies, sauces, and countless other recipes with this homemade low FODMAP chicken bone broth! Taking only about 15 minutes of hands-on time, this low FODMAP chicken broth becomes so flavorful when made in the Instant Pot or a slow cooker. It's also Paleo, Whole30, low carb, Keto, gluten-free, and dairy-free.
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Is store-bought chicken broth low FODMAP?
Some store-bought brands of chicken broth contain high FODMAP ingredients, like garlic or onion. Like many store-bought processed products, some also also contain refined sugar (SUGAR!) which, while low in FODMAPs, is entirely unnecessary to add to something like broth, in my opinion.
There are store-bought brands of chicken broth that happen to be low FODMAP. One I've been using for years is Imagine Chicken Bone Broth, which neither contains high FODMAP ingredients nor sugar. However, this brand isn't available everywhere.
I have not tried other store-bought chicken broth brands, but the blog Fun without FODMAPs has a list of low FODMAP chicken broth brands, a few of which are certified low FODMAP by Monash University, the leading authority on FODMAP research.
Homemade Broth: A Recipe Game Changer
Until about a month ago, I've always just bought broth. Why take the time to make it when it's so easy to just buy it? I thought.
I was so naive.
Using this homemade Low FODMAP chicken bone broth in soups like my Low FODMAP Instant Pot Chicken and Rice Soup completely (I mean, COMPLETELY) elevates the flavor of this recipe to a whole new dimension. This soup was fairly tasty before, but when made with this homemade low FODMAP chicken bone broth, it is bowl-licking good.
Same with my low FODMAP gravy recipe, whose flavor is pretty okay using store-bought broths. Using a combination of this homemade broth and the leftover drippings and fat from a cooked chicken - it becomes liquid gold. I wanted to take a bath in this gravy, it was so fantastic (I didn't, but still might). 😉
As it is only two weeks before American Thanksgiving, I debated whether to share this broth recipe or to share two Thanksgiving side dish recipes first. My husband, Jeff, was like, "You have to share this homemade broth revelation with the world." So here we are.
And this is just the beginning of my homemade broth journey - you can fully expect homemade low FODMAP beef, vegetable, and perhaps other broths to show up here sooner rather than later.
Money Savings
With grocery prices being what they are, we're all looking for ways to save money, right?
Using the carcass from a cooked chicken I was just going to discard anyway and a few cents worth of veggies and herbs I typically have on hand, I estimate that I make $20 (CAD - in BC, where things are EXPENSIVE) worth of broth in a single batch with this homemade recipe.
And while it doesn't last as long in the refrigerator as store-bought broths, using just a little bit of planning, some reusable containers, and a freezer, I can keep one batch frozen for up to six months and use it in multiple recipes. Search for "chicken bone broth" on this blog, and it will bring up all of my recipes that call for chicken broth. So many!
Necessary Equipment
This homemade low FODMAP chicken bone broth recipe includes instructions for making it in the Instant Pot or in the slow cooker. In the Instant Pot, it's ready in about 3 ½ hours. In the slow cooker, it's best when cooked on low a minimum of 8 to 12 hours. Both methods require about 15 minutes of hands-on time.
My test with the 6-quart Instant Pot turned out about 12 cups of chicken broth, while the slow cooker turned out 10 cups of darker, more flavorful broth after slow cooking for almost 12 hours. Both methods turn out broth that's way more flavorful and economical than store-bought broth.
Instant Pot
The equipment I use to make this low FODMAP chicken bone broth in the Instant Pot includes:
- 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker
- Plastic spoon or spatula (I love my Instant Pot spatula)
Optional equipment to consider: I don't own one and have never used it, but you can get a silicone steamer basket to put in the Instant Pot to make it really easy to strain the broth. I considered purchasing this to make this recipe, but they are really expensive here in Canada ($40 CAD - they are less expensive in the US). I typically don't link to products I don't personally use, but I have linked it here for reference in case you'd like to try it.
Plus all of the equipment in the "Remaining Equipment" list below.
Slow Cooker
The equipment I use to make this low FODMAP chicken broth in the slow cooker includes:
- Slow cooker (I use an older model of this 6-quart Crock-Pot)
- Large skillet
- Spatula
Plus:
Remaining Equipment (for both cooking methods):
- Measuring cups and spoons
- Chopping board and knife
- Tongs
- Fine mesh sieve
- Cheesecloth - optional, if you want to remove the finest particles. I have only used a fine mesh sieve for the broth in these photos.
- Large ladle
- Large bowls (2-3), including an extra large bowl for straining the broth into.
- 4-cup heat resistant measuring cups - optional. I ladle the strained broth into a 4-cup measuring cup prior to pouring into jars so I know how much is going into each one.
- Storage containers with lids - I use a combination of glass jars and plastic deli containers, which are freezer, dishwasher, and microwave safe.
Ingredients
The ingredients I use to make this low FODMAP chicken bone broth include (pictured across two photos):
- Garlic-infused olive oil
- Chicken carcass, reserved from a 3-4 pound chicken cooked with low FODMAP ingredients. I use the leftover carcass from my Low FODMAP Instant Pot Whole Chicken One-Pot Meal, Low FODMAP Air Fryer Rotisserie Chicken, or Samin Nosrat's Buttermilk Marinated Roast Chicken recipe from Salt Fat Acid Heat, which I'm obsessed with right now. If you're lactose-intolerant, you can make homemade lactose-free buttermilk by combining 2 cups of lactose-free milk with 2 tablespoons of lemon juice or white vinegar and letting it sit for 5 minutes.
- Carrots, peeled or unpeeled, coarsely chopped
- Leek, dark green parts only, coarsely chopped
- Celery or radishes, coarsely chopped - per Monash University’s Low FODMAP Diet App, celery contains the FODMAP mannitol and is low FODMAP at about ¼ of a medium stalk or 10 grams per serving. We’re adding 1 medium stalk (about 45 grams) across 10-12 servings, coming to 4.5-3.75 grams of celery per serving were we not to remove it from the broth. As we strain all the veggies and chicken pieces, this most likely results in even fewer FODMAPs remaining in the broth (impossible to know how much, though). Depending on what you’re using this broth for and if you are sensitive to mannitol, you may want to omit the celery to prevent FODMAP stacking. You can use radishes instead, which are currently listed as FODMAP-free, or omit the celery and radishes altogether.
- Dried chives
- Whole peppercorns
- Apple cider vinegar
- Sprigs of fresh parsley or dried parsley leaves
- Sprigs fresh thyme or dried thyme leaves
- Cold water (about 12 cups), enough to cover but not going over the max fill line on the Instant Pot.
- Bay leaves
A few tips on ingredient preparation:
- Carcass: when I chop the chicken, if I know I'm going to make broth with the carcass, I don't meticulously clean the carcass of its meat and typically leave the back meat on the carcass to use in the broth.
- Veggies: The smaller you chop the veggies, the more flavor they should leach into the broth. I tend to leave mine somewhat large (see photo) as it's definitely faster, and I'm satisfied with the flavor of the broth.
- Herbs: Fresh herbs are definitely preferred as the small size of dried herbs can make it harder to strain the broth (unless you're using a cheesecloth); however, you may not always have fresh herbs on hand. When I use dried herbs, I have to strain the broth twice through a fine mesh sieve to get it clear of herbs.
- Water: the amount you use may vary depending on the size of your cooking vessel. If you have room for more than 12 cups, you can use more - just don't go over the max fill line on the Instant Pot.
Method
While I have included both Instant Pot and slow cooker instructions in the recipe card below, the following photos and instructions reflect the Instant Pot method only. Both methods are fairly similar though.
Sauté carcass (Optional but highly recommended)
Sauteing the carcass is optional but highly recommended to achieve a more flavorful broth. If you choose to sauté the carcass, the broth will end up having a darker color.
To sauté the carcass, hit "Sauté" on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker. Once the display reads "Hot," add garlic-infused olive oil, and swirl the pot to coat. Using tongs, add chicken carcass, and sauté for 1 minute per side. Remove carcass to a plate.
Sauté Veggies & Deglaze
Add chopped carrots, leek greens, and celery, and sauté for 2 minutes, stirring frequently.
Hit “Cancel” on the Instant Pot. Slowly pour 1 cup of the water and scrape the bottom of the pot clean with a plastic spoon or spatula (I love my Instant Pot spatula).
Add remaining ingredients
Add dried chives, peppercorns, and apple cider vinegar and stir. Return chicken carcass to the pot and lay parsley and thyme sprigs around the carcass.
Cover with the remaining 11 cups of water (or until everything is covered but you’re still below the Instant Pot’s max fill line). Lay bay leaves on top of the liquid.
Pressure Cook
Close the Instant Pot lid, set the pressure release valve to “Sealing,” hit the “Pressure Cook” or “Manual” button, and set the timer for 120 minutes (2 hours). The Instant Pot will take about 27 minutes to come to pressure. Once the cooking cycle has completed, allow the pressure to release naturally (about 38 minutes).
Strain
Once the pressure has fully released naturally:
Open the Instant Pot lid.
Using tongs, remove large pieces of chicken carcass and veggies.
Ladle broth through a fine mesh sieve over a large bowl to remove remaining chicken pieces, veggies, and herbs. Strain again through a cheesecloth if you want to remove the finest particles.
Portion and cool
Ladle strained broth into a large heat-resistant measuring cup and pour desired portions (1-cup, 3-cups, etc.) into glass jars or plastic containers with lids.
Allow to cool fully at room temperature before securing lids onto containers and refrigerating or freezing.
Store
Store in air-tight containers in the refrigerator for 3-4 days or in the freezer for up to 6 months. Thaw frozen broth in the refrigerator overnight prior to using. Use a dinner spoon to scrape the fat cap off the top of the broth prior to using if desired.
How can I use this low FODMAP chicken bone broth?
Use in low FODMAP soups, stews, gravies, sauces, and other recipes that call for chicken broth, like:
- Instant Pot Chicken and Rice Soup
- Leek and Potato Soup with Bacon (Instant Pot / Slow Cooker)
- Lazy Pumpkin Soup with Bacon (Instant Pot / Slow Cooker)
- Red Enchilada Sauce
- Sourdough Stuffing (Dressing)
- Quick Low FODMAP Gravy
- and countless others. Search for "chicken bone broth" in the search bar above, and it should bring up all of my recipes that call for it.
Low FODMAP Chicken Bone Broth (Instant Pot / Slow Cooker)
- Total Time: 3 hours 25 minutes
- Yield: 10-12 cups 1x
Description
Save money while adding incredible flavor to soups, gravies, sauces, and more with this homemade low FODMAP chicken bone broth! Taking only about 15 minutes of hands-on time, this low FODMAP chicken broth becomes so flavorful when made in the Instant Pot or a slow cooker. It's also Paleo, Whole30, low carb, Keto, gluten-free and dairy-free.
Ingredients
- 2 tablespoons garlic-infused olive oil
- 1 chicken carcass, reserved from a 3-4 pound chicken cooked with low FODMAP ingredients*
- 2 large carrots, peeled or unpeeled, coarsely chopped (about 2 cups)
- 1 cup leek, dark green parts only, coarsely chopped (from 1 large leek)
- 1 medium stalk celery or 4 large radishes, coarsely chopped (about ¾ cup)*
- 1 tablespoon dried chives
- 1 teaspoon whole peppercorns
- 1 tablespoon apple cider vinegar
- 6 sprigs fresh parsley, or 1 tablespoon dried parsley leaves
- 6 sprigs fresh thyme, or 1 tablespoon dried thyme leaves
- 12 cups cold water, or enough to cover but not going over the max fill line on the Instant Pot
- 3 bay leaves
Instructions
Instant Pot Instructions:
- Sauté carcass {Optional but highly recommended – see note}: Hit "Sauté" on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker. Once the display reads "Hot," add garlic-infused olive oil, and swirl the pot to coat. Using tongs, add chicken carcass, and sauté for 1 minute per side. Remove carcass to a plate.
- Sauté veggies: Add chopped carrots, leek greens, and celery, and sauté for 2 minutes, stirring frequently.
- Deglaze: Hit “Cancel” on the Instant Pot. Slowly pour in 1 cup of the water and scrape the bottom of the pot clean with a plastic spoon or spatula (I love my Instant Pot spatula).
- Add remaining ingredients: Add dried chives, peppercorns, and apple cider vinegar and stir. Return chicken carcass to the pot and lay parsley and thyme sprigs around the carcass. Cover with the remaining 11 cups of water (or until everything is covered but you’re still below the Instant Pot’s max fill line). Lay bay leaves on top of the liquid.
- Pressure Cook: Close the Instant Pot lid, set the pressure release valve to “Sealing,” hit the “Pressure Cook” or “Manual” button, and set the timer for 120 minutes (2 hours). The Instant Pot will take about 27 minutes to come to pressure. Once the cooking cycle has completed, allow the pressure to release naturally (about 38 minutes).
- Strain: Open Instant Pot lid. Using tongs, remove large pieces of chicken carcass and veggies. Ladle broth through a fine mesh sieve over a large bowl to remove remaining chicken pieces, veggies, and herbs (you may need to do this in a few batches depending on how large your bowl is). Strain again through a cheesecloth if you want to remove the finest particles.
- Portion and cool: Ladle strained broth into a heat-resistant measuring cup and pour desired portion amounts (1-cup, 3-cups, etc.) into glass jars or plastic containers. Allow to cool fully at room temperature before securing lids onto containers.
- Store: store in air-tight containers in the refrigerator for 3-4 days or in the freezer for up to 6 months. Thaw frozen broth in the refrigerator overnight before using. Once thawed, use a dinner spoon to scrape and discard the fat cap off the top of the broth prior to using if desired.
- Serve: Use in low FODMAP soups, stews, gravies, sauces, and other recipes that call for chicken broth, like my Low FODMAP Instant Pot Chicken and Rice Soup, Low FODMAP Leek and Potato Soup with Bacon, Low FODMAP Red Enchilada Sauce, Low FODMAP Sourdough Stuffing (Dressing), Quick Low FODMAP Gravy, and countless others.
Slow Cooker Instructions
- Sauté carcass {Optional but highly recommended – see note}: Place a large skillet on medium heat on the stovetop. Once hot, add garlic-infused olive oil, and swirl the skillet to coat the bottom in oil. Using tongs, add chicken carcass, and sauté for 1 minute per side. Remove carcass to a large plate.
- Sauté veggies: Add chopped carrots, leek greens, and celery, and sauté for 2 minutes, stirring frequently.
- Deglaze: Slowly pour 1 cup of water into the skillet and scrape up anything on the bottom with a spatula. Pour or ladle skillet contents into a slow cooker (I use a 6-quart Crock-Pot).
- Add remaining ingredients: Add dried chives, peppercorns, and apple cider vinegar and stir. Return chicken carcass to the slow cooker and lay parsley and thyme sprigs around the carcass. Cover with the remaining 11 cups of water (or until everything is covered). Lay bay leaves on the top of the liquid.
- Slow cook: Close the lid and slow cook for 8-12 hours on low (the longer, the better).
- Strain: Open slow cooker lid. Remove large pieces of chicken carcass and veggies with tongs. Ladle broth through a fine mesh sieve over a large bowl to remove remaining chicken pieces, veggies, and herbs (you may need to do this in a few batches depending on how large your bowl is). Strain again through a cheesecloth if you want to remove the finest particles.
- Portion and cool: Ladle strained broth into a heat-resistant measuring cup and pour desired portion amounts (1-cup, 3-cups, etc.) into glass jars or plastic containers. Allow to cool fully at room temperature before securing lids onto containers.
- Store: Store in air-tight containers in the refrigerator for 3-4 days or in the freezer for up to 6 months. Thaw frozen broth in the refrigerator overnight before using. Once thawed, use a dinner spoon to scrape and discard the fat cap off the top of the broth prior to using if desired.
- Serve: Use in low FODMAP soups, stews, gravies, sauces, and other recipes that call for chicken broth, like my Low FODMAP Leek and Potato Soup with Bacon, Lazy Low FODMAP Pumpkin Soup with Bacon, Low FODMAP Red Enchilada Sauce, Low FODMAP Sourdough Stuffing, my Quick Low FODMAP Gravy, and countless others.
Notes
- Cooking times reflect that for the Instant Pot only.
- Yield will vary depending on cooking method and the amount of time cooked. When testing this recipe in a 6-quart Instant Pot, it yielded about 12 cups of broth after straining. When cooking in the slow cooker for 12 hours, it yielded about 10 cups of broth after straining.
- Chicken carcass: I use the remaining chicken carcass with a bit of meat left on from my Low FODMAP Instant Pot Whole Chicken One-Pot Meal or Low FODMAP Air Fryer Rotisserie Chicken recipes, or Samin Nosrat's Buttermilk Marinated Roast Chicken recipe from Salt Fat Acid Heat (if you're lactose-intolerant, you can make homemade lactose-free buttermilk by combining 2 cups of lactose-free milk with 2 tablespoons of lemon juice or vinegar and letting it sit for 5 minutes), but any chicken carcass from a 3-4 pound chicken cooked with low FODMAP ingredients should work.
- Celery: per Monash University’s Low FODMAP Diet App, celery contains the FODMAP mannitol and is low FODMAP at about ¼ of a medium stalk or 10 grams per serving. We’re adding 1 medium stalk (about 45 grams) across 10-12 servings, coming to 4.5-3.75 grams of celery per serving were we not to remove it from the broth. As we strain all the veggies and chicken pieces, this most likely results in even fewer FODMAPs remaining in the broth (impossible to know how much, though). Depending on what you’re using this broth for and if you are sensitive to mannitol, you may want to omit the celery to prevent FODMAP stacking. You can use radishes instead, which are currently listed as FODMAP-free, or omit the celery and radishes altogether.
- Fresh vs. dried parsley and thyme: it’s ideal to use fresh herbs, but you may not always have them on hand when you need to make the broth. If you use dried herbs, you may need to strain the broth twice through a fine mesh sieve or a cheesecloth to remove them all.
- Sauté carcass: this step adds incredible flavor to the broth, but it does make the broth darker in color. If you prefer a lighter colored broth, simply skip the carcass sauté and go right to sauteing the veggies.
- Where’s the salt? Salt isn’t typically added to chicken stocks or broth as it is a base for other recipes. Salt should be added to taste of whatever recipe you’re using the broth in.
- Prep Time: 15 minutes
- Time to come to and release pressure: 65 minutes
- Cook Time: 125 minutes
- Category: Soups and Stews
- Method: Instant Pot / Slow Cooker
- Cuisine: American
Keywords: low fodmap chicken broth, low fodmap chicken bone broth, low fodmap chicken stock, instant pot, slow cooker
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