Low Fat Chicken Soup Recipe for Diverticulitis

Written by: Damla Sengul
Expertise: Food Researcher
Experience: 5 Years
Damla Sengul, a seasoned Food Editor at Dietsmealplan.com, boasts a 5-year worth of expertise as a digital editor, with a specific focus on authentic recipe content. Her expertise extends to various crucial aspects of the cookery world, including in-depth research on renowned chefs worldwide and innovative recipe development. Additionally, Damla is an enthusiastic baker who dedicates part of her time crafting delightful celebration cakes for her friends.
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Posted 11 months ago
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The chicken soup recipe is an awesome alternative for people with diverticulitis. Follow the step-by-step process to learn how to make it.

Chicken Soup Recipe for Diverticulitis

Chicken Soup Recipe
Low Fat Chicken Soup Recipe for Diverticulitis

Although making a chicken broth soup with yogurt without flour seems impossible, it is pretty delicious without it, too. We have brought a great option, especially for people with diverticulitis and those following a gluten-free diet. Follow the step-by-step recipe and get the best.

Chicken Soup Recipe

Yield: 6

Low Fat Chicken Soup Recipe for Diverticulitis

Chicken Soup Recipe

Mainly, if I use chicken stock in my soup recipes, I prefer to make it myself. I always shred the chicken I use while making the broth and add it to the soup at the end of the recipe. However, when it comes to Diverticulitis, it is essential not to add or strain the chicken broth so that no chicken pieces go into the soup. See Also: Bone Broth Recipe

Surprisingly, the soup still turned out to be delicious despite the absence of chicken. So, no need to worry. You can still enjoy a great soup. Here is the recipe...

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • Potato (1 medium)
  • Carrot (1, medium)
  • Zucchini (1, small)
  • Egg Yolk (From 1 medium egg)
  • Chicken Leg (4 legs)
  • Water (40 fl oz)
  • Lemon (1 1/2 lemons)
  • Salt and pepper to taste

Instructions

  1. Put water in a large pot, add chicken legs, and boil for 10 minutes. Chop the carrots, zucchini, and potatoes into cubes and add them to the chicken broth. Add salt, mix, and cook for 20 more minutes.
  2. Put 5 tbsp of plain Greek yogurt in a medium bowl. Add the yolk of 1 egg and the juice of half a lemon and mix well. Add 2 spoons of chicken stock to this bowl and mix.
  3. Take the chicken out of the pot. Mix the dressing by adding it little by little to the pot. Turn the stove to medium heat and cook for another 5 minutes. After 5 minutes, add pepper and juice of 1 lemon and mix once more. Boil for a very short time, and it's ready.

Notes

Tip: When the dressing temperature approaches the soup's heat, put a little bit of the sauce into the soup. Otherwise, the yogurt will look flaky in the soup.

Recommendation: If you don't like the chicken stock soup sour, use 1/2 lemon juice instead of the 1 lemon you added in the last step.

Warning: Never add the chicken pieces to the soup. This is not good for your diet.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 363Total Fat 16gSaturated Fat 4.5gCholesterol 245mgSodium 275mgCarbohydrates 9.5gNet Carbohydrates 7.7gFiber 1.6gSugar 1.5gProtein 43g
© damla
Cuisine: General / Category: Low Fat

Bon Appétit!

See Also

Homemade Sugar Free Applesauce Recipe for Diverticulitis

Best Red Lentil Soup (5g Carb)

100 Calorie Carrot Ginger Soup Recipe (Low Fat)

Chicken Chickpea Recipe

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