Symptom Tolerance Scores
Instructions
- 1
In a medium pot, add the low-sodium chicken broth and bring it to a gentle simmer over medium heat.
- 2
Stir in the finely diced or shredded chicken breast and the grated carrot, then reduce the heat to low and simmer for 8–10 minutes until the chicken is fully cooked and very tender.
- 3
Add the cooked white rice, grated fresh ginger, and frozen peas (if using), stirring gently; simmer for another 3–4 minutes until the rice is very soft and the peas are warmed through.
- 4
Taste and add a small pinch of salt if needed, then remove from the heat and let the soup sit for 2–3 minutes to cool slightly before serving; top with a little chopped parsley if tolerated.
GLP-1 Tips
- If nausea is strong, start with just the broth and rice from this soup, then add more chicken and vegetables in later meals as your stomach tolerates it.
- Eat this soup warm, not hot, and take small, slow sips to reduce the chance of triggering nausea while on GLP-1 medication.
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, adding a little water or broth if it thickens too much, and avoid boiling to keep the flavor and smell mild.
Nutrition Information
Per serving (1 of 2 servings)