About this Recipe
From the liquid stage to maintaining a healthy lifestyle after bariatric surgery, home-made chicken soup is a treat for your pouch. One of the most underrated and simple high-protein sources is chicken broth.
Did you know that 1 cup of chicken broth contains about 6 grams of protein? On top of that, chicken broth contains gelatin and collagen, which helps to form connective tissue.
Add your favorite vegetables and shredded chicken to turn this simple soup into a nutritious meal.
The suggested serving size is 1 cup (as shown in the picture on the left) – but as always, adjust the portions to your needs.
8 cups (2 liters)
suggested servings size:
Nutritional facts per serving:
8.4 g protein
2.8 g fat
1.4 g carbs
0.8 g fiber
- 2 large carrots
- 3 celery stalks
- 1 white onion
- 2 chicken drumsticks
- 4 oz (100 g) chicken breast
- 8 cups water (2 liters)
- 2 bay leaves
- Salt and pepper to taste
- Chopped parsley
This chicken soup can be a life-saver in the early stages after bariatric surgery. Make sure to strain your soup when you’re still on full liquids or in the puréed stage – and omit the chicken breast altogether.
Once you move on to soft foods, add shredded chicken and surgeon approved cooked vegetables to your soup so that you make this dish more nutritious in an instant.
If you like to spice your chicken soup up a little bit more – add herbs and spices such as rosemary, thyme, garlic powder, onion powder and marjoram.
Tip: add more shredded chicken to your soup to boost the protein count of this recipe. Remember, 1 oz (28 g) of chicken breast has about 7 grams of protein!
Step by Step Instructions
Peel the carrots and cut them into thin coins.
Cut the celery stalks in semi circles.
Peel the onion and cut it in half.
In a large pan, add the drumsticks, chicken breast, carrots, celery, onion, bay leaves, water, salt & pepper. Bring to a boil over low heat with a closed lid.
Skim the foam off the soup once the soup starts boiling, boil the soup about 25 minutes.
After 25 minutes, remove the chicken breast from the pan and let it cool off. Close the lid and let the soup continue to boil over low heat, about 90 minutes. Add salt and pepper to taste.
Once the chicken breast is cooled off, shred it into smaller pieces. Set aside.
Add the shredded chicken back into the chicken soup to serve. Strain the soup and omit the shredded chicken when still in the puréed stage.
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