Managing gastritis has led me to discover meals that soothe and heal. Today, I’m excited to share my Gastritis-Friendly Chicken and Vegetable Soup recipe. This dish blends the gentle warmth of broth with the benefits of lean protein and veggies, perfect for anyone looking to ease their digestive woes. Discover more on managing gastritis through diet at My Recipes and find my personal journey and strategies on First Healing Steps.
How Did I Discover This Dish?
Need and curiosity led me to this soup. I sought ingredients that would be gentle yet flavorful. This quest resulted in a soup that’s as nourishing as it is delicious. I also drew inspiration from Reddit Gastritis thread about balanced diet advice for gastritis, reinforcing my resolve to create meals that heal and delight.
Universal Ingredients in Gastritis-Friendly Chicken Soup
The magic of this recipe lies in its adaptability. Each ingredient, selected for its stomach-soothing qualities, can vary according to dietary preferences or seasonal availability.
- Protein Choices: Chicken breast starts the recipe, with turkey and tofu as great alternatives for varied nutrition.
- Broth Options: We use low-sodium chicken broth for its mild flavor. Vegetable broth or homemade variations offer vegetarian solutions and further sodium reduction.
- Veggie Variations: Carrots and spinach add fiber and vitamins. Pumpkin, zucchini, kale, or Swiss chard make tasty swaps, keeping the soup fresh with each season.
- Herb Enhancements: Thyme and parsley enrich the soup’s flavor and offer anti-inflammatory benefits. Try rosemary or dill for new taste dimensions without upsetting the stomach.
This soup stands as a testament to the power of food to comfort and heal, offering a reliable option for those with gastritis or anyone in search of a wholesome meal.
Nourishing Chicken and Vegetable Soup
Equipment
- 1 Large Pot
- 1 Wooden Spoon
- 1 Chopping Board
- 1 Kitchen Knife
Ingredients
- 200 g Chicken Breast Substitutes: Turkey, Tofu
- 4 cups Low-Sodium Chicken Broth Substitutes: Vegetable broth, Homemade broth
- 2 Chopped Carrots Substitutes: Pumpkin, Zucchini
- 1 cup Chopped Spinach Substitutes: Kale, Swiss chard
- 1/2 tsp Thyme Substitutes: Rosemary, Parsley
- 1/2 tbsp Salt Substitutes: Himalayan salt or use only a pinch of salt
- 1 A handful of parsley Substitutes: Dill
Instructions
- Wash and finely chop carrots for uniform cooking. Cube the chicken breast into bite-sized pieces.
- Place chicken in a large pot. Add chicken broth to cover the pieces.
- Add carrots to the pot. Evenly sprinkle thyme, stirring gently.
- Bring to a boil, then simmer uncovered, stirring occasionally.
- When chicken and carrots are tender, add spinach to wilt.
- Simmer for 5 more minutes. Taste and adjust seasoning.
- Add 1/2 tbsp of salt and sitr for a while
- Ladle into bowls, garnish with parsley.