Pureed Chicken Soup

Name: Pureed Chicken Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Ingredients: 2 chicken breasts; 4 cups low-sodium chicken broth; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 1 small onion, chopped; Salt and pepper to taste

June 26, 2023

Pureed Chicken Soup

Rated 4.8 stars by 10 users

Servings

Prep Time

10 minutes

Cook Time

60 minutes

Calories

175

Author:

Jazzy

This Pureed Chicken Soup is a comforting and nutritious meal perfect for Phase 3 of a bariatric diet. It's packed with lean protein from chicken and filled with vegetables for added vitamins and minerals. The soup is gently simmered until the ingredients are tender, then pureed to a smooth consistency that's easy to digest. It's a simple, wholesome dish that's not only beneficial for post-bariatric surgery patients but also anyone seeking a light and healthy meal.

Ingredients

2 chicken breasts
4 cups low-sodium chicken broth
2 carrots, peeled and chopped
2 celery stalks, chopped
1 small onion, chopped
Salt and pepper to taste

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Directions

Place the chicken breasts in a large pot and add the chicken broth. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and let it simmer until the chicken is cooked through, about 20-25 minutes.
Remove the chicken from the pot and set aside to cool. Once cool, shred the chicken into small pieces.
In the same pot, add the carrots, celery, and onion. Cook until the vegetables are very soft, about 20 minutes.
Return the shredded chicken to the pot and let it simmer for another 10 minutes.
Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, you can transfer the soup to a regular blender in batches and blend until smooth.
Season with salt and pepper to taste. Remember to go easy on the salt as bariatric patients need to watch their sodium intake.
Serve warm.

Recipe Note

Cooking the Chicken: Make sure the chicken is cooked thoroughly before shredding and returning it to the soup. The chicken should reach an internal temperature of 165°F (74°C) to ensure it's safe to eat.

Blending the Soup: If you're using a regular blender instead of an immersion blender, be careful when blending hot liquids. Only fill the blender halfway, remove the center piece of the blender lid to allow steam to escape, and cover the lid with a kitchen towel while blending.

Adding Flavor: While this recipe is kept simple for a Phase 3 bariatric diet, you can add more flavor by including herbs and spices. Consider adding a bay leaf while the soup is simmering, or a pinch of dried thyme or rosemary. Just remember to remove the bay leaf before blending.

Storing Leftovers: This soup can be stored in the refrigerator for up to 3-4 days, or in the freezer for up to 3 months. If freezing, consider portioning the soup into individual servings for easy reheating.

Reheating: When reheating the soup, you may need to add a bit of water or additional broth if it's too thick.

Remember, everyone's tolerance to different foods after surgery can vary, so it's important to introduce new foods slowly and one at a time.