Symptom Tolerance Scores
Instructions
- 1
In a medium pot, add the low-sodium chicken broth, grated ginger, and diced carrot; bring to a gentle simmer over medium heat.
- 2
Add the cubed chicken breast, reduce the heat to low-medium, and simmer for 8–10 minutes until the chicken is cooked through and the carrot is very soft, skimming off any foam that rises to keep the broth light.
- 3
Stir in the soft-cooked white rice and simmer for another 3–4 minutes, adding a little water if you prefer a thinner, easier-to-sip texture.
- 4
Turn off the heat and let the soup sit for 2–3 minutes to cool slightly; taste and add a small pinch of salt only if needed.
- 5
Ladle into small bowls; if tolerated, swirl in a spoonful of lactose-free yogurt for extra creaminess and top with a few chives for mild flavor without adding bulk.
GLP-1 Tips
- Sip this soup slowly and warm, not hot—smaller, slower sips are easier on GLP-1–slowed digestion and can help reduce bloating and gas.
- If you are very sensitive to bloating, cook the rice until very soft and avoid adding the optional chives the first time you try this recipe.
Storage
Cool the soup to room temperature within 1 hour, then store in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat with a splash of water, stirring often, and avoid boiling to keep it easy to digest.
Nutrition Information
Per serving (1 of 2 servings)