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!