Ginger Chicken Rice Soup Bowl
A light, gently seasoned chicken and rice soup designed for people on GLP-1 medications who are dealing with nausea. It’s low in fat, mild in smell, and easy to digest while still providing quality protein to support nutrition when overall intake is low.
Ingredients
- 200 g skinless chicken breast — very finely diced or shredded
- 600 ml low-sodium chicken broth — ready to use
- 150 g cooked white rice — soft cooked
- 60 g carrot — finely grated
- 8 g fresh ginger — very finely grated
- 40 g frozen peas — rinsed under water optional
- 4 g fresh parsley — finely chopped optional
- 1 pinch salt — fine optional
Instructions
- In a medium pot, add the low-sodium chicken broth and bring it to a gentle simmer over medium heat.
- 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.
- 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.
- 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.
Tips for GLP-1 users
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.
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