Name: Low Fat Chicken Soup Recipe for Diverticulitis
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: General
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

Low Fat Chicken Soup Recipe for Diverticulitis

Written by: Damla Sengul

Damla Sengul

Expertise: Food Researcher

Experience: 5 Years

Damla Sengul is a Food Editor and recipe developer at Diets Meal Plan with 9+ years of experience in digital food publishing. Every recipe she publishes has been personally tested and filmed in her home kitchen in Wayne, New Jersey, using locally sourced ingredients. She specialises in recreating healthy versions of popular dishes by substituting high-calorie ingredients with nutritious alternatives, each recipe undergoes multiple rounds of testing until the taste matches or improves on the original Her work includes researching global cuisines and techniques, analyzing recipes from established chefs, and adapting them into practical, approachable formats. She ensures accuracy in ingredients, measurements, and cooking methods so readers can consistently achieve results. In addition to her editorial work, Damla is an avid baker who enjoys creating celebration cakes and experimenting with new dessert recipes in her spare time.

Jump to Recipe

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

Yield: 6

Low Fat Chicken Soup Recipe for Diverticulitis

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

Put water in a large pot, add the chicken legs, and boil for 10 minutes.
Chop the carrots, zucchini, and potatoes into cubes, then add them to the chicken broth. Add salt, stir, and cook for 20 more minutes.
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.
Take the chicken out of the pot.
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

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.

Bon Appétit!