Chicken & Vegetable Soup

 

Chicken & Vegetable Soup

Why Is This Healthy?

This soup is packed with lean protein, hydrating broth, and fiber-rich vegetables. It’s light, gentle on digestion, low-fat, and ideal for inflammation-free, pancreas-supportive eating.

Prep: 10 min   |   Cook: 20 min   |   Servings: 4

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Ingredients: 2 cups cooked, shredded chicken (breast preferred) 6 cups low-sodium chicken broth 2 carrots, chopped 2 celery stalks, chopped 1 small onion, diced 1 cup zucchini, chopped 1 cup green beans, chopped 2 cloves garlic, minced 1 tsp dried parsley 1 tsp dried thyme 1 tsp onion powder Salt & pepper to taste Optional: ½ cup cooked rice or potatoes for added carbs

Instructions: In a large pot, sauté onions, carrots, celery, and garlic for 3–4 minutes until fragrant. Add broth, shredded chicken, zucchini, and green beans. Stir in parsley, thyme, onion powder, salt, and pepper. Bring to a boil, then reduce heat and simmer 15–20 minutes. Taste and adjust seasoning Serve warm; add rice or potatoes to the bowl if desired.

MACROS: 185 calories | 22g protein | 12g carbs | 3g fat 

(with rice: approx. +60–80 calories and +12–15g carbs)

DIET: low-fat | gluten-free | dairy-free | high-protein | low-calorie | pancreas-friendly 🤎