Why it suits reflux: Clear broth soups are usually well tolerated, unlike creamy or tomato soups.
Ingredients
- 2 chicken breasts
- 1.2 litres low-salt chicken stock
- 2 carrots, sliced
- 2 celery sticks, sliced
- 100 g thin egg noodles
- 2 cm fresh ginger, sliced
- Parsley to serve
Method
- Simmer the chicken, ginger and stock for 15 minutes, then lift out the chicken and shred it.
- Add the carrots and celery and cook for 8 minutes.
- Add the noodles and cook for 3 minutes.
- Return the chicken, remove the ginger and serve with parsley.
Make it work for you
- Eat a normal-sized portion and finish two to three hours before bed.
- If an ingredient is one of your triggers, look up a swap in the food checker.