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–+ servings

Bariatric Puree Stage Chicken and Vegetable Soup

A nutritious and satisfying pureed soup designed for the puree stage of a bariatric diet, packed with protein and vitamins.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: main, Soup
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 cup cooked chicken breast shredded
  • 2 cups low-sodium chicken broth
  • 1 cup carrots peeled and chopped
  • 1 cup zucchini chopped
  • 1 cup spinach fresh
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste

Method
 

Prepare the Soup
  1. In a saucepan, heat olive oil over medium heat. Add carrots and zucchini, sauté for 5 minutes until softened.
  2. Add the cooked chicken, chicken broth, garlic powder, onion powder, salt, and pepper. Bring to a boil.
  3. Reduce heat and simmer for 20 minutes, adding spinach in the last 5 minutes.
  4. Remove from heat and let cool slightly. Blend the soup until smooth using a blender.
  5. Serve warm, adjusting seasoning if necessary.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 15gProtein: 25gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 300mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are well-pureed to avoid any texture issues. Adjust seasoning according to personal taste and dietary restrictions.

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