Gentle Ugu Leaf and Chicken Broth

This broth started as a lighter take on the pumpkin-leaf soups found across West African kitchens, stripped back to just what a sensitive stomach needs: tender chicken, soft carrots, and ugu leaves simmered in a mild, ginger-scented broth. There's no onion or garlic bulb here — a little grated ginger and just the green tops of scallion do the flavor work instead, so it stays gentle from the first spoonful.

We built it around low-FODMAP staples: easy-to-digest chicken and broth, a modest amount of leafy greens, and only the scallion greens (the bulb is where the fermentable sugars tend to hide). Leave out the black pepper entirely if you're especially reflux-sensitive — the ginger alone carries plenty of warmth without any bite.

Serve it as a light lunch on its own, or ladle it over a small scoop of plain rice for something more filling. It keeps well in the fridge for a few days, and the flavor only gets rounder overnight.