Pumpkin Chicken Soup

  • Time: 20 minutes
  • Servings: 7
  • Serving Size: 4.0 ounces
  • Stage: 2 Post-Op (Full Liquids)

INGREDIENTS:

  • Olive oil - 1 tbsp (14 grams)
  • Yellow onion - 1/3 medium (53 grams)
  • Garlic clove - 1 medium (4 grams)
  • Vegetable broth, low sodium - 2 cups (480 grams)
  • Coconut milk, light, for cooking (less than 10% fat) - 1 cup (240 grams)
  • Pumpkin puree - 4 oz (113 grams)
  • Cinnamon, ground - 1/4 tsp
  • Nutmeg , ground - 1/4 tsp
  • Sea salt - 1/4 tsp
  • Black pepper, freshly ground - 1/4 tsp
  • Chicken, rotisserie, cooked, light and dark meat combined, skinless - 4 oz (113 grams)

INSTRUCTIONS:

  1. Chop the onion and finely the mince the garlic. Place a medium-sized pot over medium heat. Once hot, add the olive oil, onion and garlic. Cook for 2 minutes.
  2. Add all of the other ingredients except the rotisserie chicken. Mix and cover with a lid. Leave the pot simmering for 8 minutes.
  3. Carefully transfer to a blender together with the chicken. Blend until smooth (no chunks). Serve and enjoy!

*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 3 days. Can also be frozen in individual servings for up to 2 weeks.

NUTRITION FACTS per serving:

  • Calories 80
  • Protein 5 grams
  • Carbs 4 grams
  • Fat 5 grams
  • Fiber 1 grams
  • Sugar 1 grams
  • Iron 3% DV
  • Calcium 2% DV
  • Sodium 8% DV

DV = Daily Value, Based on diet for healthy adults

Nutritionist notes: Rotisserie chicken is a going to come in very handy for recipes starting with this stage, especially in purees and soft foods. Plus, it's super convenient since you don't have to cook it!

Tags: dairy-free, soy-free, gluten-free, high-protein, 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.