Symptom Tolerance Scores
Instructions
- 1
In a medium pot, add the low sodium chicken broth, grated carrot, and grated ginger, then bring to a gentle simmer over medium heat; avoid boiling hard to keep aromas mild.
- 2
Add the finely diced chicken breast to the simmering broth, stir gently, and cook for 8–10 minutes until the chicken is completely cooked through and tender.
- 3
Stir in the cooked white rice, reduce heat to low, and simmer for 3–4 minutes so the rice softens and the soup thickens slightly; add a small splash of water if it becomes too thick.
- 4
In a small bowl, whisk the low fat Greek yogurt with a few spoonfuls of warm soup to temper it, then slowly stir this mixture back into the pot over very low heat without boiling.
- 5
Taste and add a small pinch of fine sea salt if needed; stir in the chopped parsley if using, then remove from heat and let the soup sit 2–3 minutes to cool slightly before serving.
GLP-1 Tips
- Sip this soup slowly and lukewarm rather than very hot, as extreme temperatures and strong smells can worsen GLP-1–related nausea.
- If your stomach is very sensitive, start with more broth and less rice and chicken, then increase solids as your nausea improves.
- You can cook and dice the chicken ahead of time so lunch comes together quickly on days when GLP-1 side effects make you feel fatigued.
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 splash of water if it thickens, and avoid boiling to keep the yogurt from curdling and the aroma mild.
Nutrition Information
Per serving (1 of 2 servings)