26+ Delicious Diabetic Chicken Soup Recipes That Are Healthy

Finding delicious, diabetic-friendly meals can be a challenge, especially when it comes to comfort food

Chicken soup, a beloved dish known for its warmth and nourishment, is a great option for those managing blood sugar levels.

But if you’re looking for low-carb, high-protein, and nutritious chicken soup recipes that won’t spike your blood sugar, you’ve come to the right place!

We’ve curated a collection of 26+ diabetic chicken soup recipes that are not only healthy but bursting with flavor.

From creamy to brothy, these soups use fresh ingredients that satisfy your hunger without compromising your dietary needs.

Whether you’re looking for a simple, quick meal or something more robust, you’ll find plenty of options here to enjoy all year long.

26+ Delicious Diabetic Chicken Soup Recipes That Are Healthy

These 26+ diabetic chicken soup recipes offer a wonderful variety of flavors and ingredients, ensuring you’ll never get bored with your meals.

From spicy coconut curry to light vegetable-infused broths, each recipe is designed to support your health while providing a hearty, satisfying meal.

Chicken is a versatile protein that pairs beautifully with fresh vegetables and flavorful seasonings, making it an ideal choice for anyone following a diabetic-friendly diet.

Enjoy the comforting warmth of these soups while staying on track with your nutritional goals.

With so many delicious options, you’ll find yourself reaching for a bowl again and again!

Diabetic-Friendly Chicken and Vegetable Soup

This Chicken and Vegetable Soup is a hearty and healthy option for those managing diabetes. Packed with lean chicken, colorful vegetables, and low-sodium broth, this soup provides essential nutrients without spiking blood sugar levels. It’s low in carbs and rich in fiber, making it a perfect meal to enjoy during colder months or whenever you need a comforting, nutritious dish.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 4 cups low-sodium chicken broth
• 1 cup celery, chopped
• 1 cup carrots, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 teaspoon olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1/2 teaspoon turmeric (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until softened (about 3-4 minutes).
2. Add the chopped carrots, celery, zucchini, and green beans, and cook for another 5 minutes.
3. Add the chicken broth, salt, pepper, thyme, and turmeric (if using). Bring the mixture to a boil.
4. Reduce the heat to low, cover, and simmer for 10-15 minutes or until the vegetables are tender.
5. While the soup is simmering, poach the chicken breasts in a separate pan with a little water or broth. Once cooked through, shred the chicken.
6. Add the shredded chicken to the soup and stir to combine. Cook for an additional 5 minutes to allow the flavors to meld.
7. Taste and adjust seasoning if necessary.
8. Serve hot with a garnish of fresh herbs, if desired.

This Chicken and Vegetable Soup is a great option for anyone following a diabetic-friendly diet. The combination of lean chicken, fiber-packed vegetables, and a savory broth provides a satisfying meal without the need for high-carb ingredients. You can customize the vegetables based on what you have on hand, making it a versatile recipe. It’s perfect for meal prepping or as a quick, nourishing lunch or dinner.

Low-Carb Chicken and Spinach Soup

Packed with protein and low in carbohydrates, this Low-Carb Chicken and Spinach Soup is ideal for those managing their blood sugar levels. Spinach adds a wealth of vitamins and minerals, while the chicken offers a lean source of protein to keep you feeling full. This soup is light yet filling, making it an excellent choice for a nutritious meal without compromising on taste.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 4 cups low-sodium chicken broth
• 2 cups fresh spinach, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• 1/2 cup almond milk (unsweetened)
• 1 tablespoon lemon juice
• Salt to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic and sauté until fragrant, about 2-3 minutes.
2. Pour in the chicken broth, and bring the mixture to a boil.
3. While the broth heats up, cook the chicken breasts in a separate pan with a small amount of broth or water until fully cooked. Shred the chicken once done.
4. Add the chopped spinach, basil, black pepper, and salt to the pot with the broth. Stir to combine.
5. Reduce heat and let the soup simmer for about 5 minutes, until the spinach wilts and softens.
6. Add the shredded chicken to the soup and stir in the almond milk and lemon juice. Simmer for an additional 5-7 minutes to allow all the flavors to blend together.
7. Taste and adjust the seasoning with salt and pepper as needed.
8. Serve warm, and enjoy a hearty bowl of soup.

This Low-Carb Chicken and Spinach Soup is a simple yet flavorful meal that’s diabetic-friendly and full of nutrition. The addition of spinach boosts the soup’s vitamin content, while the lean chicken ensures that you’re getting plenty of protein. With its creamy texture from the almond milk and the hint of lemon for brightness, this soup will surely become a staple in your diabetic-friendly meal rotation. It’s a great option for those looking for a light meal that still provides a lot of nourishment.

Chicken, Cauliflower, and Leek Soup

This Chicken, Cauliflower, and Leek Soup is an ideal diabetic-friendly meal that combines the rich flavors of chicken with the delicate sweetness of leeks and the creaminess of cauliflower. With fewer carbohydrates than traditional potato-based soups, this dish is satisfying, filling, and perfect for managing blood sugar levels. Plus, the cauliflower adds a boost of fiber and antioxidants, making it a healthy choice for a balanced diet.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 1 medium cauliflower, chopped into florets
• 2 leeks, cleaned and chopped (white and light green parts only)
• 4 cups low-sodium chicken broth
• 1 teaspoon olive oil
• 1 teaspoon dried rosemary
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Salt to taste
• 1/2 cup unsweetened coconut milk or almond milk
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks and sauté for about 3 minutes until they become tender and aromatic.
2. Add the cauliflower florets and chicken broth to the pot, bringing everything to a boil. Reduce the heat to low and simmer for 10-12 minutes until the cauliflower is tender.
3. While the cauliflower is cooking, poach the chicken breasts in a separate pan with water or broth until fully cooked, then shred the chicken.
4. Once the cauliflower is tender, use an immersion blender or transfer the soup in batches to a regular blender to blend until smooth and creamy.
5. Add the shredded chicken back into the soup, along with the rosemary, garlic powder, pepper, and salt. Stir to combine.
6. Pour in the coconut milk or almond milk and stir. Simmer for an additional 5 minutes to allow the soup to become creamy and heated through.
7. Taste and adjust seasoning if necessary.
8. Serve warm, garnished with fresh parsley if desired.

The Chicken, Cauliflower, and Leek Soup offers a creamy and satisfying texture without the high carb content of traditional soups. The cauliflower acts as a great substitute for potatoes, giving the soup a velvety consistency. The mild taste of leeks adds a sweet and delicate flavor, while the lean chicken ensures a protein-packed dish. This soup is an excellent way to enjoy comfort food without compromising your blood sugar levels, and it’s perfect for a wholesome dinner or lunch option.

Spicy Chicken and Tomato Soup

This Spicy Chicken and Tomato Soup is a flavorful and low-carb option that adds a bit of heat to your meal. The combination of lean chicken, fresh tomatoes, and zesty spices makes it a perfect choice for those looking to keep blood sugar levels stable without sacrificing flavor. The added benefit of tomatoes provides antioxidants and vitamin C, contributing to a healthy immune system while keeping carbs in check.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes (no added sugar)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, minced (adjust to taste)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions, garlic, and jalapeño, and sauté for 3-4 minutes until fragrant.
2. Stir in the cumin, chili powder, paprika, salt, and pepper. Cook for another minute to allow the spices to bloom.
3. Add the diced tomatoes (with their juices) and chicken broth, and bring the soup to a boil.
4. While the soup is heating, cook the chicken breasts in a separate pan with a little water or broth. Once cooked through, shred the chicken.
5. Reduce the heat to low, and add the shredded chicken to the soup. Simmer for 5-10 minutes to allow the flavors to meld together.
6. Taste the soup and adjust seasoning if necessary.
7. Serve the soup hot, garnished with fresh cilantro.

This Spicy Chicken and Tomato Soup is a perfect combination of heat and comfort. With lean chicken and a flavorful broth, it offers a great way to enjoy a hearty soup that won’t spike your blood sugar. The fresh tomatoes add antioxidants, while the spices provide an exciting kick. Whether you’re craving something warm and zesty or need a quick, filling meal, this soup is sure to please.

Chicken and Broccoli Cheddar Soup

This Chicken and Broccoli Cheddar Soup is a rich and creamy option without all the heavy carbs of traditional cheesy soups. By using cauliflower to create a creamy base and limiting high-carb ingredients, it remains diabetic-friendly while still being comforting and satisfying. The broccoli adds a punch of fiber and essential vitamins, making this soup a nutritious meal that’s perfect for colder days.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 4 cups low-sodium chicken broth
• 2 cups broccoli florets
• 1/2 head of cauliflower, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground mustard
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese (low-fat)
• Salt to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, and sauté until fragrant, about 3 minutes.
2. Add the chopped cauliflower and broccoli florets to the pot. Stir to combine.
3. Pour in the chicken broth, and bring to a boil. Reduce the heat and simmer for 10-12 minutes until the vegetables are tender.
4. While the vegetables are cooking, poach the chicken breasts in a separate pan with some broth or water. Once cooked, shred the chicken into bite-sized pieces.
5. Once the vegetables are tender, use an immersion blender to blend the soup until it reaches a smooth, creamy consistency. You can also use a regular blender and blend in batches.
6. Return the soup to the heat and add the shredded chicken, garlic powder, ground mustard, black pepper, and salt. Stir in the shredded cheddar cheese, and let the soup simmer for 5 minutes until the cheese is fully melted and the soup is heated through.
7. Taste and adjust seasoning if needed.
8. Serve hot and enjoy!

This Chicken and Broccoli Cheddar Soup offers all the creamy, cheesy goodness of a classic soup without the carbs that often come with it. By using cauliflower as a base and reducing the cheese amount, this version is low in carbs and perfect for those monitoring their blood sugar. With lean chicken and nutrient-rich broccoli, it’s a filling and delicious option for a nutritious, warming meal.

Chicken and Kale Soup

This Chicken and Kale Soup is a nutrient-dense, low-carb option that’s perfect for a healthy, filling meal. Kale is known for its high levels of vitamins A, C, and K, while the lean chicken offers protein to keep you satisfied. The combination of these ingredients creates a flavorful soup that’s light yet hearty, making it ideal for those managing their blood sugar levels.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 4 cups low-sodium chicken broth
• 2 cups kale, chopped (remove the stems)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• Salt to taste
• 1 lemon, juiced

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic, and sauté for about 3 minutes until softened and fragrant.
2. Add the chicken broth to the pot and bring to a boil.
3. While the broth is heating, cook the chicken breasts in a separate pan with a little water or broth until fully cooked. Once cooked, shred the chicken.
4. Add the kale, oregano, black pepper, and salt to the pot with the broth. Stir to combine, and let the soup simmer for 5-7 minutes until the kale wilts and softens.
5. Add the shredded chicken to the soup and simmer for an additional 5 minutes to allow the flavors to meld together.
6. Stir in the fresh lemon juice to brighten the flavors.
7. Taste and adjust seasoning if needed.
8. Serve hot and enjoy!

This Chicken and Kale Soup is a light yet hearty meal packed with nutrients. The kale provides an excellent source of vitamins, while the lean chicken offers protein to keep you feeling full. The fresh lemon juice adds a zesty finish to the soup, enhancing its flavor without adding extra calories or carbs. This soup is perfect for a nourishing, low-carb lunch or dinner that will help keep your blood sugar levels in check.

Lemon-Ginger Chicken Soup

This Lemon-Ginger Chicken Soup is a refreshing and aromatic dish that combines the tang of lemon with the warmth of ginger. Both ingredients are known for their health benefits, especially in supporting digestion and boosting the immune system. With lean chicken and a medley of vegetables, this soup is light yet packed with flavor and ideal for anyone managing their blood sugar levels.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 4 cups low-sodium chicken broth
• 1 teaspoon fresh ginger, grated
• 1 lemon, juiced and zested
• 1 medium onion, chopped
• 1 cup carrots, diced
• 2 celery stalks, chopped
• 1 teaspoon olive oil
• 1/2 teaspoon turmeric (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions, carrots, and celery. Sauté for about 5 minutes until the vegetables soften.
2. Stir in the grated ginger, turmeric (if using), salt, and pepper. Cook for another minute until fragrant.
3. Pour in the chicken broth and bring the mixture to a boil.
4. While the broth is heating, poach the chicken breasts in a separate pan until fully cooked, then shred the chicken.
5. Once the soup is boiling, reduce the heat to low and add the shredded chicken. Let the soup simmer for 10 minutes to allow the flavors to meld.
6. Stir in the lemon juice and zest, and adjust seasoning as needed.
7. Serve hot, garnished with fresh parsley.

The Lemon-Ginger Chicken Soup is light, refreshing, and packed with immunity-boosting ingredients. The ginger and lemon work together to enhance digestion and provide a zesty punch, while the lean chicken and vegetables add texture and nutrition. This soup is perfect for anyone looking for a flavorful, low-carb meal that also offers digestive and anti-inflammatory benefits.

Creamy Chicken and Asparagus Soup

This Creamy Chicken and Asparagus Soup is a delicious, low-carb option that uses cauliflower to create a rich, creamy base without heavy cream. The asparagus adds a burst of vitamins and fiber, while the lean chicken provides protein to keep you full. This soup is a great choice for anyone following a diabetic-friendly diet, offering a satisfying and nutritious meal without the excess calories or carbs.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 4 cups low-sodium chicken broth
• 2 cups asparagus, chopped
• 1 small head of cauliflower, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1/2 teaspoon thyme (fresh or dried)
• Salt and pepper to taste
• 1/2 cup unsweetened almond milk
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic and sauté for 3-4 minutes until softened and fragrant.
2. Add the chopped cauliflower and asparagus, and cook for an additional 5 minutes.
3. Pour in the chicken broth and bring the soup to a boil. Reduce the heat and let it simmer for 10-12 minutes until the vegetables are tender.
4. While the soup simmers, poach the chicken breasts in a separate pan with some water or broth until cooked through. Once cooked, shred the chicken.
5. Use an immersion blender or transfer the soup to a regular blender in batches to blend until smooth and creamy.
6. Return the soup to the pot, add the shredded chicken, thyme, and almond milk. Stir to combine and let it simmer for 5-7 minutes.
7. Stir in the grated Parmesan cheese (if using) and adjust seasoning with salt and pepper.
8. Serve hot and enjoy!

This Creamy Chicken and Asparagus Soup is a perfect way to enjoy a rich, satisfying meal without adding excess carbohydrates. The cauliflower base provides a creamy texture, while the asparagus adds fiber and vitamins. With the lean chicken and a touch of Parmesan, this soup is both flavorful and nutritious, making it a great diabetic-friendly option that’s sure to become a favorite.

Chicken and Sweet Potato Soup

This Chicken and Sweet Potato Soup combines the savory flavor of lean chicken with the natural sweetness of sweet potatoes, creating a well-balanced dish that’s both satisfying and diabetic-friendly. Sweet potatoes are a great source of fiber and vitamins, while the chicken provides protein. The soup is rich in nutrients, low in carbs, and full of flavor, making it a great choice for anyone looking to maintain blood sugar control while still enjoying a delicious meal.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 4 cups low-sodium chicken broth
• 2 medium sweet potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1 teaspoon ground cinnamon (optional)
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, and sauté for 3-4 minutes until softened.
2. Stir in the cinnamon, ginger, salt, and pepper. Cook for another minute to allow the spices to bloom.
3. Add the diced sweet potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until the sweet potatoes are tender.
4. While the soup is cooking, poach the chicken breasts in a separate pan with some water or broth until fully cooked. Shred the chicken once done.
5. Once the sweet potatoes are tender, use an immersion blender to blend the soup until smooth. You can also use a regular blender in batches.
6. Add the shredded chicken to the soup and stir to combine. Let it simmer for an additional 5 minutes to heat through.
7. Taste and adjust the seasoning as needed.
8. Serve hot, garnished with fresh cilantro.

This Chicken and Sweet Potato Soup is a comforting, nutrient-packed dish that combines the sweetness of sweet potatoes with the heartiness of chicken. The spices add warmth and depth, while the soup remains low in carbs and high in fiber. Sweet potatoes are a great option for diabetics because they help maintain stable blood sugar levels. This soup is perfect for a filling lunch or dinner and is sure to keep you satisfied.

Chicken and Cabbage Soup

This Chicken and Cabbage Soup is a simple, low-carb, and nutrient-packed option that’s perfect for those with diabetes. Cabbage is a great source of fiber and antioxidants, while the lean chicken provides a satisfying amount of protein. The light broth combined with aromatic herbs creates a comforting soup that’s both filling and healthy, making it a great meal for any time of day.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 4 cups low-sodium chicken broth
• 2 cups cabbage, shredded
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon thyme
• Salt and pepper to taste
• 1 tablespoon apple cider vinegar
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic, and sauté until softened, about 3-4 minutes.
2. Stir in the oregano, thyme, salt, and pepper, and cook for another minute to allow the spices to release their fragrance.
3. Add the chicken broth to the pot and bring it to a boil.
4. While the broth is heating, cook the chicken breasts in a separate pan with some water or broth until fully cooked, then shred the chicken.
5. Once the broth is boiling, reduce the heat to low, and add the shredded chicken and cabbage to the pot. Simmer for 10-12 minutes, until the cabbage is tender.
6. Stir in the apple cider vinegar to balance the flavors.
7. Taste and adjust the seasoning if necessary.
8. Serve hot, garnished with fresh parsley.

This Chicken and Cabbage Soup is light yet filling, making it an excellent choice for anyone looking for a low-carb, diabetic-friendly meal. The cabbage provides fiber and antioxidants, while the chicken offers a lean source of protein. With its savory broth and the tangy kick from apple cider vinegar, this soup is a flavorful and nutritious addition to your diet. It’s perfect for a quick lunch or a cozy dinner.

Coconut Curry Chicken Soup

This Coconut Curry Chicken Soup is a flavorful and aromatic dish that combines the richness of coconut milk with the warmth of curry spices. It’s a low-carb option that provides plenty of flavor without spiking blood sugar levels. The addition of lean chicken and vegetables like bell peppers and spinach makes this soup a balanced meal packed with protein, fiber, and vitamins, perfect for anyone with diabetes.

Ingredients:

• 2 chicken breasts (boneless, skinless), diced
• 4 cups low-sodium chicken broth
• 1 can (13.5 oz) coconut milk (unsweetened)
• 1 red bell pepper, chopped
• 1 cup spinach, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1 teaspoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions, garlic, and bell pepper, and sauté for about 5 minutes until softened.
2. Stir in the curry powder and ground ginger, and cook for another minute to let the spices bloom.
3. Add the chicken broth and coconut milk to the pot, and bring the mixture to a simmer.
4. While the soup is simmering, cook the diced chicken in a separate pan until browned and cooked through.
5. Add the cooked chicken and chopped spinach to the soup, and let it simmer for another 5-10 minutes until the flavors meld.
6. Taste and adjust the seasoning with salt and pepper.
7. Serve hot, garnished with fresh cilantro if desired.

This Coconut Curry Chicken Soup is a deliciously warm and comforting dish that’s low in carbs but full of flavor. The coconut milk adds creaminess while the curry powder and ginger provide a nice depth of flavor. With lean chicken and fresh vegetables like bell peppers and spinach, this soup is not only satisfying but also packed with nutrients. It’s perfect for a hearty lunch or dinner that doesn’t compromise on taste or nutrition.

Chicken and Mushroom Soup

This Chicken and Mushroom Soup is a savory, low-carb option that combines the earthiness of mushrooms with the richness of lean chicken. The mushrooms provide additional fiber and antioxidants, while the chicken adds protein. This hearty soup is filling, flavorful, and perfect for anyone looking to enjoy a comforting meal while managing their blood sugar levels.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 4 cups low-sodium chicken broth
• 2 cups mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• Salt to taste
• 1/2 cup unsweetened almond milk or coconut milk
• Fresh thyme or parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic, and sauté for about 3 minutes until softened.
2. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and become tender.
3. Pour in the chicken broth, and bring to a boil. Once boiling, reduce the heat and simmer for 10 minutes.
4. While the soup is simmering, poach the chicken breasts in a separate pan with some water or broth until fully cooked. Once cooked, shred the chicken.
5. Add the shredded chicken, dried thyme, and black pepper to the soup, and stir to combine.
6. Pour in the almond milk or coconut milk to create a creamy base, and let the soup simmer for another 5-7 minutes to meld the flavors.
7. Taste and adjust the seasoning with salt and pepper.
8. Serve hot, garnished with fresh thyme or parsley.

This Chicken and Mushroom Soup is a delicious, savory meal that’s low in carbs and full of flavor. The mushrooms add an earthy richness, while the lean chicken provides ample protein. With a creamy base and the comforting taste of thyme, this soup is perfect for any time of year. It’s an easy, low-carb option that will leave you feeling satisfied without spiking blood sugar levels.

Zucchini and Chicken Soup

This Zucchini and Chicken Soup is a light yet satisfying dish, perfect for those looking for a low-carb, high-nutrient meal. Zucchini is a great source of vitamins and minerals, and its mild flavor pairs wonderfully with lean chicken. The broth-based soup is both hydrating and filling, making it an excellent choice for a healthy lunch or dinner. Plus, it’s quick to prepare, making it an ideal option for busy days.

Ingredients:

• 2 chicken breasts (boneless, skinless), shredded
• 4 cups low-sodium chicken broth
• 2 medium zucchinis, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• Salt to taste
• Fresh basil or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, sautéing for 3-4 minutes until softened.
2. Add the diced zucchini, dried basil, black pepper, and salt. Stir to combine and cook for another 3 minutes.
3. Pour in the chicken broth and bring the soup to a boil. Once boiling, reduce the heat and simmer for 10-15 minutes until the zucchini is tender.
4. While the soup is simmering, poach the chicken breasts in a separate pan with some water or broth until cooked through. Shred the chicken.
5. Once the zucchini is tender, add the shredded chicken to the soup and simmer for an additional 5 minutes to let the flavors meld.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh basil or parsley.

This Zucchini and Chicken Soup is an incredibly light and refreshing meal that’s still satisfying and nutritious. The zucchini adds fiber and important nutrients, while the chicken provides lean protein to keep you full. The broth is flavorful, and the fresh herbs give the soup a bright finish. This is a perfect soup for anyone looking to stay healthy, manage blood sugar levels, or enjoy a simple, flavorful meal.

Chicken and Avocado Soup

This Chicken and Avocado Soup is a creamy, nutrient-dense dish that combines the richness of avocado with the lean protein of chicken. Avocados are full of healthy fats that help support heart health, and their creamy texture makes this soup incredibly smooth and satisfying. Paired with vegetables and a light broth, it’s a comforting and wholesome meal, ideal for those looking for a diabetic-friendly soup.

Ingredients:

• 2 chicken breasts (boneless, skinless), shredded
• 4 cups low-sodium chicken broth
• 2 ripe avocados, peeled and pitted
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 teaspoon olive oil
• 1/2 teaspoon cumin
• 1/4 teaspoon ground paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, and sauté until fragrant and softened, about 3 minutes.
2. Add the cherry tomatoes, cumin, paprika, salt, and pepper. Cook for another 3-4 minutes, stirring occasionally.
3. Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat and let the soup simmer for 10 minutes to allow the flavors to meld.
4. While the soup simmers, poach the chicken breasts in a separate pan until cooked through, then shred the chicken.
5. Once the soup is ready, use an immersion blender to blend the soup until smooth. If using a regular blender, blend the soup in batches.
6. Add the shredded chicken to the soup and stir in the avocados. Use an immersion blender to blend the avocado into the soup, creating a creamy texture.
7. Taste and adjust seasoning if needed.
8. Serve hot, garnished with fresh cilantro.

This Chicken and Avocado Soup is a creamy, satisfying meal that’s perfect for anyone following a diabetic-friendly diet. The healthy fats from the avocado provide heart benefits, while the chicken adds lean protein to keep you feeling full. The light broth and fresh vegetables make this soup both refreshing and filling. This is an ideal choice for a wholesome lunch or dinner.

Italian Chicken Soup

This Italian Chicken Soup is packed with Mediterranean flavors, combining the savory taste of chicken with the heartiness of vegetables and Italian herbs. The addition of garlic, tomatoes, and spinach gives this soup a burst of nutrients, while the lean chicken adds protein. With a light, tomato-based broth, it’s a healthy, low-carb option that’s both delicious and satisfying.

Ingredients:

• 2 chicken breasts (boneless, skinless), shredded
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes (no added sugar)
• 2 cups fresh spinach, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, and sauté for 3-4 minutes until softened.
2. Stir in the dried Italian seasoning, crushed red pepper flakes (if using), salt, and pepper, and cook for another minute to release the flavors of the herbs.
3. Add the diced tomatoes and chicken broth, and bring to a boil. Reduce the heat and simmer for 10 minutes.
4. While the soup simmers, cook the chicken breasts in a separate pan with some water or broth. Once cooked, shred the chicken.
5. Add the shredded chicken and chopped spinach to the soup. Simmer for another 5-7 minutes until the spinach wilts and the soup is heated through.
6. Taste and adjust the seasoning if necessary.
7. Serve hot, garnished with fresh basil.

This Italian Chicken Soup is a flavorful and comforting dish that’s perfect for a low-carb, diabetic-friendly diet. The combination of lean chicken, nutrient-rich spinach, and savory tomatoes makes it both satisfying and nutritious. The Italian herbs provide a wonderful depth of flavor, while the broth remains light and healthy. This soup is a great option for a hearty yet healthy meal that won’t spike your blood sugar.

Note: More recipes are coming soon