Pumpkin Chicken Soup
- Time: 20 minutes
- Servings: 7
- Serving Size: 4.0 ounces
- Stage: 2 Post-Op (Full Liquids)
INGREDIENTS:
- Olive oil - 1 tbsp (14 grams)
- Yellow onion - 1/3 medium (53 grams)
- Garlic clove - 1 medium (4 grams)
- Vegetable broth, low sodium - 2 cups (480 grams)
- Coconut milk, light, for cooking (less than 10% fat) - 1 cup (240 grams)
- Pumpkin puree - 4 oz (113 grams)
- Cinnamon, ground - 1/4 tsp
- Nutmeg , ground - 1/4 tsp
- Sea salt - 1/4 tsp
- Black pepper, freshly ground - 1/4 tsp
- Chicken, rotisserie, cooked, light and dark meat combined, skinless - 4 oz (113 grams)
INSTRUCTIONS:
- Chop the onion and finely the mince the garlic. Place a medium-sized pot over medium heat. Once hot, add the olive oil, onion and garlic. Cook for 2 minutes.
- Add all of the other ingredients except the rotisserie chicken. Mix and cover with a lid. Leave the pot simmering for 8 minutes.
- Carefully transfer to a blender together with the chicken. Blend until smooth (no chunks). Serve and enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 3 days. Can also be frozen in individual servings for up to 2 weeks.
NUTRITION FACTS per serving:
- Calories 80
- Protein 5 grams
- Carbs 4 grams
- Fat 5 grams
- Fiber 1 grams
- Sugar 1 grams
- Iron 3% DV
- Calcium 2% DV
- Sodium 8% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Rotisserie chicken is a going to come in very handy for recipes starting with this stage, especially in purees and soft foods. Plus, it's super convenient since you don't have to cook it!
Tags: dairy-free, soy-free, gluten-free, high-protein, gastric sleeve, vsg, bariatric, diet, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.