40+ Heartwarming Holiday Diabetic-Friendly Soup Recipes to Enjoy Easy

The holiday season is synonymous with festive meals, warm gatherings, and comforting foods.

However, for those managing diabetes, navigating holiday meals can be a challenge. Balancing delicious flavors with blood sugar control is key.

That’s where diabetic-friendly soups come in! Soups are the perfect solution for a warm, hearty meal without the worry of blood sugar spikes.

We’ve curated over 40 holiday diabetic soup recipes that are not only easy to prepare but also full of flavor and nutrition.

These soups feature a wide variety of ingredients, from seasonal vegetables to lean proteins, making them ideal for anyone looking to enjoy the holidays without compromising their health.

Whether you’re seeking a light starter, a rich meal, or something in between, you’ll find the perfect soup to enjoy all season long.

40+ Heartwarming Holiday Diabetic-Friendly Soup Recipes to Enjoy Easy

Holiday meals are meant to be shared and enjoyed, but for those managing diabetes, it’s essential to have options that won’t compromise health.

With these 40+ holiday diabetic soup recipes, you can indulge in festive flavors while keeping your blood sugar in check.

These recipes are packed with nutritious ingredients like vegetables, legumes, lean meats, and whole grains, making them both diabetic-friendly and satisfying.

So, this holiday season, embrace the warmth of a delicious bowl of soup, knowing that you’re nourishing your body and your spirit with every spoonful.

Whether you’re hosting a festive dinner or looking for something simple to enjoy at home, these soups are sure to be a hit with family and friends alike.

Holiday Diabetic Cauliflower and Leek Soup

This cauliflower and leek soup is a perfect holiday treat for those managing diabetes. With its low-carb ingredients and rich flavor, it’s a great alternative to traditional holiday soups. Packed with fiber and nutrients, this soup supports blood sugar control without sacrificing taste.

Ingredients:

• 1 medium head of cauliflower, chopped
• 2 leeks, cleaned and sliced
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt (optional)
• 1/2 cup unsweetened almond milk
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the sliced leeks and cook until soft, about 5 minutes.
2. Add the garlic and sauté for another minute until fragrant.
3. Stir in the cauliflower, vegetable broth, thyme, black pepper, and salt. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the cauliflower is tender.
4. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
5. Once the soup is smooth, stir in the almond milk and heat the soup for a few more minutes.
6. Serve hot, garnished with fresh parsley.

This cauliflower and leek soup provides a creamy texture with no added carbs from flour or cream. It’s a comforting holiday option for those with diabetes, providing essential nutrients without spiking blood sugar. Its lightness also makes it an ideal starter before heavier holiday meals.

Holiday Spiced Butternut Squash Soup

This spiced butternut squash soup brings the warmth of the holiday season to your table. With a blend of aromatic spices and natural sweetness from the squash, it’s a flavorful, low-calorie, and diabetic-friendly option. The soup’s rich color and taste make it a festive dish for any holiday gathering.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 4 cups low-sodium vegetable broth
• 1/2 cup coconut milk (unsweetened)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil and a pinch of salt and pepper. Spread it out on a baking sheet and roast for 20-25 minutes, until tender.
2. In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until soft.
3. Add the roasted squash, cumin, cinnamon, and ginger to the pot, stirring well to combine.
4. Pour in the vegetable broth and bring to a simmer for 10 minutes.
5. Using an immersion blender, blend the soup until smooth and creamy. If needed, add coconut milk to reach your desired consistency.
6. Season with salt and pepper to taste. Serve with fresh cilantro for garnish.

This spiced butternut squash soup offers a delicious way to enjoy seasonal flavors while keeping blood sugar levels stable. The spices used not only enhance the taste but also provide additional health benefits, such as anti-inflammatory properties. This soup is a festive, hearty choice that works well as a standalone meal or as a side dish.

Diabetic-Friendly Creamy Mushroom and Spinach Soup

A comforting and creamy soup that’s rich in flavor but light on carbs, this mushroom and spinach soup is a holiday winner for those managing diabetes. The earthy mushrooms and fresh spinach combine perfectly to create a nourishing, satisfying dish with no added sugars or excess carbs.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cups mushrooms, sliced (preferably cremini or white button)
• 2 cloves garlic, minced
• 4 cups low-sodium chicken or vegetable broth
• 2 cups fresh spinach, chopped
• 1/2 cup unsweetened almond milk
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
2. Add the sliced mushrooms and garlic to the pot, cooking for another 5-7 minutes until the mushrooms are tender and browned.
3. Pour in the broth and bring the mixture to a simmer. Cook for 10 minutes to allow the flavors to meld.
4. Stir in the chopped spinach and cook for an additional 3-4 minutes until wilted.
5. Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup.
6. Stir in the almond milk and ground nutmeg, then season with salt and pepper to taste.
7. Serve hot, garnished with fresh thyme.

This creamy mushroom and spinach soup offers the perfect balance of comfort and nutrition. The mushrooms provide a rich, savory flavor, while the spinach adds valuable nutrients and fiber. Ideal for those with diabetes, this soup delivers a satisfying dish without the heavy cream or starch often found in traditional creamy soups.

Holiday Diabetic Pumpkin Soup

This festive pumpkin soup brings a seasonal touch to your holiday meals while being mindful of your health. With its naturally sweet flavor and comforting texture, it’s perfect for those with diabetes, offering a low-carb, nutrient-packed dish that everyone can enjoy.

Ingredients:

• 1 small sugar pumpkin, peeled and cubed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 4 cups low-sodium vegetable broth
• 1/2 cup unsweetened coconut milk
• Salt and pepper to taste
• Pumpkin seeds for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed pumpkin with olive oil and a pinch of salt and pepper. Spread it on a baking sheet and roast for 25 minutes or until tender.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic, cinnamon, nutmeg, and ginger to the pot, stirring for a minute until fragrant.
4. Add the roasted pumpkin and vegetable broth to the pot. Bring to a simmer and cook for another 10 minutes.
5. Blend the soup until smooth using an immersion blender or in batches in a regular blender.
6. Stir in the coconut milk and adjust seasoning with salt and pepper to taste.
7. Serve with a sprinkle of pumpkin seeds on top.

This diabetic-friendly pumpkin soup delivers all the cozy flavors of the holidays while keeping your blood sugar levels in check. The pumpkin’s natural sweetness and the aromatic spices create a comforting, festive dish that can be enjoyed by anyone looking for a healthier alternative to traditional holiday soups.

Holiday Diabetic Chicken and Vegetable Soup

This heartwarming chicken and vegetable soup is a nutrient-rich, low-carb option that’s perfect for the holiday season. It’s filled with lean protein and colorful vegetables, offering a satisfying, healthy dish that won’t disrupt blood sugar levels.

Ingredients:

• 2 tablespoons olive oil
• 2 chicken breasts, boneless and skinless, diced
• 1 medium carrot, sliced
• 2 celery stalks, sliced
• 1 zucchini, diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes.
2. Add the chopped onion, garlic, carrot, celery, and zucchini to the pot. Cook for another 5 minutes, stirring occasionally.
3. Pour in the chicken broth, thyme, rosemary, and a pinch of salt and pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
4. Taste and adjust seasoning as needed. If you prefer a thicker soup, you can lightly mash some of the vegetables with a spoon.
5. Serve hot, garnished with fresh parsley.

This chicken and vegetable soup is a low-calorie, high-protein meal that provides all the comfort of a holiday dish without the carbs. It’s filled with fiber from the vegetables and lean protein from the chicken, making it ideal for managing blood sugar levels and staying full throughout the day.

Holiday Diabetic Carrot and Ginger Soup

This vibrant carrot and ginger soup is full of bright flavors and festive warmth. The combination of carrots, ginger, and spices makes it a perfect holiday dish for those with diabetes, offering a sweet and savory option without added sugars.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cups carrots, peeled and chopped
• 1 tablespoon fresh ginger, grated
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/4 cup unsweetened almond milk
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
2. Stir in the grated ginger, turmeric, and cinnamon. Cook for an additional minute until fragrant.
3. Add the chopped carrots and vegetable broth, bring the mixture to a boil, then lower the heat and simmer for 20 minutes, or until the carrots are tender.
4. Blend the soup using an immersion blender until smooth. If you prefer a thinner soup, add a little more broth or almond milk.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

This carrot and ginger soup is a flavorful, healthy alternative to heavier holiday options. The natural sweetness of the carrots and the warm spices make it a delicious choice that won’t spike blood sugar. It’s an excellent way to enjoy the holiday spirit without compromising health.

Holiday Diabetic Broccoli and Cheddar Soup

This hearty, cheesy broccoli soup is a comforting choice for the holidays, providing all the flavors of a traditional cheesy soup with a healthier twist. Using low-fat cheese and no added cream, this soup is diabetic-friendly while still offering a rich, creamy texture.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cups broccoli florets
• 3 cups low-sodium vegetable broth
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground mustard
• 1/2 cup shredded low-fat cheddar cheese
• 1/2 cup unsweetened almond milk
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
2. Add the broccoli florets and vegetable broth, bringing it to a boil. Reduce the heat and simmer for 15-20 minutes until the broccoli is tender.
3. Using an immersion blender, blend the soup until smooth. For a chunkier texture, blend only half of the soup.
4. Stir in the garlic powder, ground mustard, almond milk, and shredded cheddar cheese. Cook over low heat until the cheese has melted and the soup is creamy.
5. Season with salt and pepper to taste. Serve hot.

This broccoli and cheddar soup is a satisfying, low-carb option that provides the comforting richness of cheese without the added fat or sugar. It’s perfect for anyone looking to indulge in a holiday favorite while keeping their blood sugar levels stable.

Holiday Diabetic Lentil and Sweet Potato Soup

This heartwarming lentil and sweet potato soup is a nourishing, fiber-rich dish perfect for the holiday season. The combination of earthy lentils and the natural sweetness of sweet potatoes creates a filling, diabetic-friendly soup that is both satisfying and full of essential nutrients.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium sweet potato, peeled and cubed
• 1 cup dried green lentils, rinsed
• 4 cups low-sodium vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the garlic and cook for another minute until fragrant.
2. Stir in the cubed sweet potato, rinsed lentils, cumin, cinnamon, turmeric, and a pinch of salt and pepper. Cook for 2-3 minutes to coat the ingredients with the spices.
3. Add the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 25-30 minutes, or until the lentils and sweet potato are tender.
4. Use an immersion blender to blend the soup partially, leaving some lentils and sweet potatoes intact for texture, or blend it fully for a smoother consistency.
5. Adjust seasoning with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

This diabetic-friendly lentil and sweet potato soup provides a great balance of protein, fiber, and vitamins while keeping blood sugar levels in check. The sweet potato adds a natural sweetness that complements the savory spices, making this a comforting holiday dish that’s both healthy and flavorful.

Holiday Diabetic Spinach and Kale Soup

Packed with leafy greens, this spinach and kale soup is a nutrient-dense and hearty option for anyone looking for a healthy holiday meal. With low carbs, high fiber, and rich in antioxidants, it’s a perfect dish for managing diabetes without compromising flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 2 cups fresh kale, stems removed and chopped
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• Salt to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes, until softened.
2. Add the minced garlic and cook for another minute, stirring frequently.
3. Stir in the spinach and kale, cooking for about 3 minutes until the greens are wilted.
4. Pour in the vegetable broth and add oregano, red pepper flakes, and black pepper. Bring the soup to a simmer and cook for 15 minutes.
5. Stir in the lemon juice and season with salt to taste.
6. Serve hot and enjoy a light, healthy soup packed with greens.

This spinach and kale soup is a fresh, flavorful dish that’s light yet filling. It’s loaded with nutrients like vitamin K, fiber, and antioxidants, helping to control blood sugar while promoting overall health. This simple yet satisfying soup can be enjoyed as a light meal or as part of a holiday spread.

Holiday Diabetic Zucchini and Tomato Soup

This zucchini and tomato soup offers a simple yet delicious option for a holiday meal. Packed with fresh vegetables, it’s low in carbohydrates, making it a great choice for anyone managing diabetes. With its light yet satisfying texture, it’s perfect for any holiday gathering.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 medium zucchinis, sliced
• 4 ripe tomatoes, chopped
• 3 cups low-sodium vegetable broth
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until soft.
2. Add the minced garlic and cook for another minute, stirring frequently.
3. Stir in the sliced zucchinis and chopped tomatoes. Cook for 5 minutes until the vegetables begin to soften.
4. Pour in the vegetable broth, dried basil, oregano, and season with salt and pepper. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
5. Use an immersion blender to blend the soup until smooth or leave it chunky for added texture.
6. Garnish with fresh basil before serving.

This zucchini and tomato soup is light, refreshing, and packed with flavor, making it a great option for a diabetic-friendly holiday meal. The combination of tomatoes and zucchini provides a refreshing balance of vitamins and antioxidants, while keeping carbs and sugars low.

Holiday Diabetic Beef and Vegetable Soup

This hearty beef and vegetable soup is a comforting and filling dish perfect for cold holiday days. Packed with lean beef and colorful vegetables, it’s a low-carb, protein-rich option that supports blood sugar control without compromising flavor.

Ingredients:

• 1 tablespoon olive oil
• 1/2 pound lean beef stew meat, cubed
• 1 small onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium zucchini, diced
• 4 cups low-sodium beef broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
2. Add the chopped onion, carrots, celery, and zucchini to the pot. Sauté for 5 minutes, stirring occasionally.
3. Pour in the beef broth, dried thyme, and basil. Bring the soup to a boil, then reduce the heat and simmer for 30 minutes, or until the beef and vegetables are tender.
4. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

This beef and vegetable soup is a filling, nutrient-rich dish perfect for the holiday season. The lean beef provides protein, while the vegetables add fiber and essential vitamins, making it a great diabetic-friendly choice for a hearty meal. It’s the ideal soup to keep you satisfied while managing your blood sugar.

Holiday Diabetic Roasted Red Pepper and Tomato Soup

This roasted red pepper and tomato soup brings vibrant flavors to the holiday table while being low in carbs and rich in vitamins. The sweetness of roasted red peppers combined with the tangy tomatoes creates a smooth, creamy soup that’s diabetic-friendly and perfect for the festive season.

Ingredients:

• 2 red bell peppers, halved and seeds removed
• 4 medium tomatoes, chopped
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup unsweetened almond milk
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet, cut side down. Roast for 20-25 minutes until the skins are charred. Remove from the oven and let them cool.
2. While the peppers are cooling, heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
3. Peel the skins off the roasted peppers and chop them. Add the peppers, chopped tomatoes, and vegetable broth to the pot. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
4. Use an immersion blender to blend the soup until smooth. If you prefer a creamier texture, stir in almond milk.
5. Season with smoked paprika, salt, and pepper to taste. Serve hot, garnished with fresh basil.

This roasted red pepper and tomato soup is a delightful, flavorful dish that is low in sugar and full of healthy nutrients. The smoky flavor from the paprika adds depth to the soup, while the roasted peppers enhance the natural sweetness of the tomatoes, making it a comforting, diabetic-friendly option for the holidays.

Holiday Diabetic Cabbage and Bean Soup

This cabbage and bean soup is a nourishing and hearty dish that provides a great combination of fiber and protein. Packed with nutritious vegetables and low in carbs, it’s a filling and diabetic-friendly option that’s perfect for cold holiday nights.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 medium head of cabbage, chopped
• 1 cup white beans or kidney beans, cooked or canned (drained and rinsed)
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
2. Add the minced garlic and cook for another minute, stirring constantly.
3. Stir in the chopped cabbage and cook for about 5 minutes until it begins to soften.
4. Add the beans, vegetable broth, thyme, black pepper, and crushed red pepper flakes. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, or until the cabbage is tender.
5. Season with salt to taste. Serve hot, garnished with fresh parsley.

This cabbage and bean soup is not only hearty and filling but also low in calories and carbs, making it an excellent choice for those with diabetes. The cabbage provides fiber, and the beans add protein, helping to stabilize blood sugar while offering a nutritious, satisfying meal perfect for any holiday gathering.

Holiday Diabetic Asparagus and Leek Soup

This fresh and light asparagus and leek soup is a great choice for the holiday season, offering a burst of green vegetables and a smooth, creamy texture. It’s a low-carb, flavorful option that provides a nutrient-packed, diabetic-friendly alternative to heavier holiday soups.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 leeks, cleaned and sliced
• 1 bunch asparagus, trimmed and chopped
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon dried thyme
• Salt to taste
• 1/4 cup unsweetened almond milk
• Fresh chives for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and leeks and sauté until softened, about 5 minutes.
2. Add the chopped asparagus and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the asparagus is tender.
3. Use an immersion blender to blend the soup until smooth. For a creamier texture, stir in almond milk.
4. Season with white pepper, thyme, and salt to taste.
5. Serve hot, garnished with fresh chives.

This asparagus and leek soup is light yet flavorful, offering a fresh, green alternative to richer holiday soups. The combination of asparagus, leeks, and herbs creates a deliciously savory dish that’s perfect for those with diabetes, helping to keep blood sugar levels stable while enjoying the festive season.

Holiday Diabetic Chicken and Cabbage Soup

This chicken and cabbage soup is a perfect winter dish that’s low in carbs but high in protein and fiber. The lean chicken combined with the cabbage creates a hearty, filling soup that’s ideal for managing blood sugar levels, making it a great diabetic-friendly option for the holidays.

Ingredients:

• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts, cubed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 4 cups cabbage, shredded
• 2 carrots, peeled and sliced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken and cook until browned, about 7-10 minutes. Remove the chicken from the pot and set it aside.
2. In the same pot, add the chopped onion and garlic, cooking for 5 minutes until softened.
3. Stir in the chicken broth, cabbage, carrots, thyme, and black pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the cabbage and carrots are tender.
4. Add the cooked chicken back into the pot, simmering for an additional 5 minutes to heat through.
5. Season with salt to taste and serve hot, garnished with fresh parsley.

This chicken and cabbage soup is a protein-packed, hearty option for a holiday meal. The cabbage provides fiber, while the chicken adds lean protein, making it a diabetic-friendly choice that’s low in calories and carbs, perfect for keeping your blood sugar levels in check.