Hearty Chicken Soup

  • Time: 25 minutes
  • Servings: 4
  • Serving Size: 4.0 ounces
  • Stage: 2 Post-Op (Full Liquids)

INGREDIENTS:

  • Chicken thigh, skinless and boneless, uncooked - 5 oz (140 grams)
  • Carrot - 1 medium (80 grams)
  • Yellow onion - 1/4 medium (80 grams)
  • Garlic clove - 1 medium (4 grams or 1 tsp minced)
  • Olive oil - 1 tbsp (14 grams)
  • Vegetable broth, low sodium - 2 cups (480 grams)
  • Basil, dried leaves - 1 /4 tsp
  • Italian seasoning - 1/4 tsp
  • Sea salt - 1/4 tsp
  • Black pepper, freshly ground - 1/8 tsp

INSTRUCTIONS:

  1. Chop the chicken, carrots, and onion into small pieces. Finely the mince the garlic.
  2. Place a medium-sized pot over medium heat. Once hot, add the olive oil, onion and garlic. Cook for 2 minutes.
  3. Add the chicken, carrots, vegetable broth and all of the spices. Mix and cover with a lid. Cook for 10-12 minutes or until the chicken is fully cooked and the carrots can easily be broken with a fork.
  4. Carefully transfer to a blender and blend until smooth (no chunks). You can add 1-2 tablespoons of water to reduce the thickness if desired. Serve and enjoy!

*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 3 days.

NUTRITION FACTS per serving:

  • Calories 90
  • Protein 7 grams
  • Carbs 5 grams
  • Fat 5 grams
  • Fiber 1 grams
  • Sugar 2 grams
  • Iron 4% DV
  • Calcium 3% DV
  • Sodium 12% DV

DV = Daily Value, Based on diet for healthy adults

Nutritionist notes: Make sure the broth is low sodium, as high amounts of sodium can cause inflammation.

Tags: dairy-free, soy-free, gluten-free, gastric sleeve, vsg, bariatric, diet, recipe

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*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.