Warm Rice Noodle Bowl with Poached Chicken and Steamed Carrots

This bowl takes the comfort of a Southeast Asian noodle soup and quiets down everything that can make those broths hard on a sensitive stomach — no chili, no lime, no fish sauce. Instead, the chicken poaches gently in a ginger-scented broth, which keeps the meat tender and gives the whole bowl its flavor.

We used only sliced ginger and scallion greens for aromatics, skipping garlic and onion bulb entirely, so this stays low-FODMAP without losing its warmth. The carrots cook right in the broth until just tender, and the rice noodles soak up a little of that flavor once they're added to the bowl.

It's light enough for lunch but filling enough to satisfy, and it's especially welcome on days when you want something warm and soupy that won't leave your stomach unsettled afterward.