Low Fat Chicken Soup Recipe for Diverticulitis

Low Fat Chicken Soup for Diverticulitis (Under 200 Calories)

This soup is designed for the low-residue phase of a diverticulitis flare, when a gastroenterologist has cleared you to move from clear liquids to gentle solids. It is thickened with plain Greek yogurt instead of flour, which keeps it gluten-free and easy on the gut. Each bowl comes in under 200 calories with 22g of protein and less than 5g of fat, so it fits the low-fat, low-fiber pattern most GIs recommend during recovery.

Why This Recipe Works

During a diverticulitis flare, the goal is a diet that leaves minimal residue in the colon so the inflamed pouches can rest. Shredded chicken breast is nearly zero residue, which is why it shows up on almost every clinician-recommended low-residue food list.

Skinning the chicken before poaching removes almost all the fat, and gently poaching (not boiling) keeps the meat tender enough to shred into fine pieces that require little chewing.

Whisking Greek yogurt with an egg yolk and tempering it into hot broth creates a creamy, silky texture that mimics a flour-thickened cream soup without any wheat. This tempering step is critical: add the hot broth to the yogurt mixture 1 tablespoon at a time to prevent curdling.

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Yield: 6

Low Fat Chicken Soup Recipe for Diverticulitis

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For most chicken soups, I make the stock from scratch and shred the chicken
back into the broth at the end. For a diverticulitis-friendly version,
that step gets cut.

Strain the broth carefully so no chicken pieces end up in the soup.
Diverticulitis flares need easy-to-digest, low-residue food, and even
small chunks can irritate. The flavor stays rich because the depth comes
from the stock itself, not the meat.

For the broth base, see our bone broth recipe.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 medium potato
• 1 medium carrot
• 1 small zucchini
• 1 egg yolk
• 4 chicken legs
• 40 oz. water
• 1 1/2 lemon
• Salt and pepper to taste

Instructions

1. Put water in a large pot, add the chicken legs, and boil for 10 minutes.
2. Chop the carrots, zucchini, and potatoes into cubes, then add them to the chicken broth. Add salt, stir, and cook for 20 more minutes.
3. Put 5 tbsp of plain Greek yogurt in a medium bowl. Add the yolk of 1 egg and the juice of half a lemon, then mix well. Add 2 spoonfuls of chicken stock to the bowl and stir.
4. Take the chicken out of the pot.
5. Slowly add the dressing to the pot, mixing as you go. Turn the stove to medium heat and cook for another 5 minutes. After 5 minutes, add pepper and the juice of 1 lemon, then mix again. Bring to a brief boil and it's ready.

Notes

Tip: When the dressing has warmed to roughly the soup's temperature,
slowly stir a small amount into the pot. Otherwise the yogurt will curdle
and look flaky.

Recommendation: If you prefer a less sour soup, use juice from half a
lemon instead of the whole lemon in the last step.

Warning: Never add chicken pieces to the soup, they're not suitable
for this diet.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 364Total Fat 16gSaturated Fat 5gUnsaturated Fat 12gCholesterol 250mgSodium 243mgCarbohydrates 10gFiber 2gSugar 2gProtein 43g

The nutritional information provided is an estimate based on the ingredients and cooking methods used in this recipe. Actual nutritional content may vary depending on the brands of ingredients and portion sizes. Please consult a registered dietitian or nutritionist for precise dietary advice.

Ingredient Notes

Use skinless boneless chicken breast, not thigh. The lower fat content matters during a flare because fat slows gastric emptying and can worsen discomfort. Choose plain non-fat or 2 percent Greek yogurt; skip flavored yogurts and any that contain added stabilizers.

Fage and Chobani plain are both reliable. Use pasteurized eggs from a reputable source since the yolk goes into a warm but not fully cooked mixture.

Homemade low-sodium chicken broth is ideal; if you buy boxed, look for less than 140mg sodium per cup and no added onion or garlic powder, which can be triggers for some people. Fresh lemon juice at the end adds brightness without irritating the gut.

Our low carb meals walkthrough covers this from a different angle.

Tips and Variations

Poach the chicken breasts in barely simmering broth (small bubbles at the edge of the pot, not a rolling boil) for 15 minutes, then let them cool in the liquid for another 10 minutes before shredding. This gentle cooking leaves the meat soft and pull-apart tender.

Bring the yogurt and egg mixture to room temperature before tempering to reduce the shock and prevent curdling. Once combined, keep the soup below a simmer; boiling will break the yogurt.

For a slightly heartier version once your doctor clears the reintroduction of soft cooked vegetables, add finely chopped peeled and seeded zucchini or well-cooked peeled carrot in the last 5 minutes.

For a dairy-free alternative during recovery, swap the yogurt for a thick unsweetened coconut cream, though flavor will shift. Do not add raw garlic, onion, seeds, nuts, or whole grains during a flare.

Storage and Reheating

Refrigerate for up to 3 days in a sealed container. Reheat gently over low heat while stirring; do not microwave on high because the yogurt can separate. If separation happens, whisk in an extra tablespoon of cold yogurt off the heat to bring it back together. Does not freeze well because the yogurt breaks on thaw.