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Diabetes-Friendly Chicken and Vegetable Soup – Low-Carb Comfort Food Recipe

This hearty chicken and vegetable soup is low in carbs, loaded with fiber-rich vegetables, and perfect for a warm, comforting meal that’s friendly for managing diabetes.



Ingredients

  • Boneless, skinless chicken breast: 1 pound, cubed
  • Olive oil: 1 tablespoon
  • Onion: 1 small, diced
  • Celery: 2 stalks, sliced
  • Carrot: 1 large, sliced
  • Zucchini: 1 medium, diced
  • Bell pepper: 1, diced
  • Garlic: 2 cloves, minced
  • Low-sodium chicken broth: 6 cups
  • Diced tomatoes: 1 can (14.5 ounces, no added salt)
  • Bay leaf: 1
  • Thyme: 1/2 teaspoon (dried)
  • Oregano: 1/2 teaspoon (dried)
  • Salt and pepper: To taste
  • Fresh parsley: 2 tablespoons, chopped (for garnish)

Instructions

  1. Cook the chicken:
    In a large pot, heat olive oil over medium heat. Add the cubed chicken and cook until it’s browned on all sides, about 5 minutes. Remove chicken and set aside.

  2. Sauté the vegetables:
    In the same pot, add the onion, celery, carrot, zucchini, bell pepper, and garlic. Sauté until vegetables begin to soften, about 5-7 minutes.

  3. Combine and simmer:
    Return the chicken to the pot. Add chicken broth, diced tomatoes, bay leaf, thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat and let the soup simmer for 25-30 minutes, until vegetables are tender and flavors are well combined.

  4. Serve:
    Remove bay leaf. Ladle soup into bowls and garnish with fresh parsley. Enjoy your diabetes-friendly chicken and vegetable soup!





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