35+ Delicious Saturday Diabetic Soup Recipes to Keep Your Blood Sugar in Check

Saturdays are the perfect day to relax, enjoy some quality time, and treat yourself to a comforting bowl of soup.

For those managing diabetes, it’s essential to choose recipes that are not only delicious but also blood sugar-friendly.

The right soup can provide essential nutrients, keep you feeling full, and even help maintain stable blood sugar levels throughout the day.

This collection of 35+ diabetic soup recipes is designed to do just that.

From hearty vegetable soups to protein-packed chicken and lentil options, these soups are rich in fiber, low in refined carbs, and full of flavor.

Whether you prefer creamy, broth-based, or chunky soups, there’s something for every palate.

These recipes not only support blood sugar management but also make it easy to enjoy a healthy, satisfying meal on a Saturday.

35+ Delicious Saturday Diabetic Soup Recipes to Keep Your Blood Sugar in Check

Finding the perfect diabetic-friendly soup doesn’t have to be a challenge.

With over 35 recipes to choose from, you’ll have a wide variety of healthy options to explore each Saturday.

Whether you’re looking for a light vegetable broth or a protein-packed, hearty option, these soups are designed to support your health while satisfying your cravings.

Best of all, they’re easy to prepare, perfect for meal prepping, and sure to become staples in your weekly rotation.

So, take the stress out of meal planning and start enjoying your Saturdays with these delicious, diabetes-friendly soups that will nourish both your body and soul.

Feel free to mix and match your favorites or experiment with new ingredients.

With these 35+ recipes, you’ll never run out of healthy soup ideas for your weekend meals.

Saturday Diabetic-Friendly Vegetable Soup

This hearty vegetable soup is a great choice for diabetics, combining nutrient-rich ingredients that are low in glycemic index and rich in fiber. Perfect for a cozy Saturday meal, it features a variety of fresh vegetables that provide antioxidants and essential vitamins without spiking blood sugar levels.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and sliced
• 1 celery stalk, chopped
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, no salt added
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, zucchini, and bell pepper. Sauté for 5-7 minutes until the vegetables are softened.
2. Add the garlic and cook for another minute until fragrant.
3. Pour in the diced tomatoes (with juice) and vegetable broth. Stir in the oregano, turmeric, salt, and pepper.
4. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes, allowing the flavors to meld together.
5. Taste and adjust seasoning if needed.
6. Serve hot, garnished with fresh parsley.

This vegetable soup is a nourishing, low-calorie option for those managing diabetes. Packed with fiber and essential vitamins, it promotes good digestion and steady blood sugar levels. The vibrant vegetables add natural sweetness without overloading on carbohydrates, making this soup an ideal addition to a diabetic-friendly meal plan.

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Saturday Diabetic Chicken and Spinach Soup

This chicken and spinach soup is both comforting and healthy, offering lean protein from the chicken and iron-packed spinach, making it an excellent choice for those with diabetes. It’s filling, satisfying, and loaded with flavor while keeping blood sugar levels stable.

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breast, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 2 cups fresh spinach, chopped
• 1/2 cup diced tomatoes, no salt added
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon lemon juice

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced chicken and cook until browned on all sides, about 6-8 minutes.
2. Add the onion and garlic to the pot, sautéing until softened, about 3-4 minutes.
3. Pour in the chicken broth, diced tomatoes, thyme, paprika, salt, and pepper. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, allowing the chicken to cook through and the flavors to meld.
5. Add the spinach and cook for an additional 5 minutes until wilted.
6. Stir in the lemon juice just before serving.

This chicken and spinach soup is not only low in carbs but also high in protein, which helps in regulating blood sugar levels. The addition of spinach provides a boost of fiber, aiding digestion and contributing to overall heart health. It’s the perfect warming soup for a Saturday that won’t cause any sugar spikes.

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Saturday Diabetic Lentil and Tomato Soup

Lentils are an excellent choice for diabetics due to their high fiber content and low glycemic index. This lentil and tomato soup combines these wholesome ingredients with aromatic spices, creating a flavorful, satisfying, and blood sugar-friendly dish.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 cloves garlic, minced
• 1 cup dry lentils, rinsed
• 1 can (14.5 oz) diced tomatoes, no salt added
• 4 cups low-sodium vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and carrots, cooking for 5-7 minutes until softened.
2. Add the garlic, cumin, cinnamon, and coriander. Stir for about 1 minute until the spices are fragrant.
3. Add the lentils, diced tomatoes (with juice), and vegetable broth to the pot. Bring to a boil.
4. Reduce the heat and simmer the soup for 30-35 minutes, until the lentils are tender and the soup has thickened.
5. Taste and season with salt and pepper as needed.
6. Serve hot, garnished with fresh cilantro.

Lentils are a fantastic source of fiber and protein, which makes this soup ideal for keeping blood sugar levels in check. The spices not only add complexity to the flavor but also offer anti-inflammatory benefits. This tomato-based soup is a healthy and satisfying choice for anyone looking to enjoy a delicious, diabetes-friendly meal.

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Saturday Diabetic Cauliflower and Leek Soup

This cauliflower and leek soup is a light yet filling option for diabetics, with low carbohydrates and a rich, creamy texture. The cauliflower provides fiber and antioxidants, while leeks add a mild, onion-like flavor. Perfect for a nourishing Saturday meal, this soup is low in calories and helps keep blood sugar stable.

Ingredients:

• 1 tablespoon olive oil
• 2 leeks, cleaned and sliced
• 1 small head of cauliflower, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup unsweetened almond milk (or any preferred low-fat milk)
• Fresh chives for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the leeks and sauté for 4-5 minutes until softened.
2. Add the cauliflower and garlic, stirring for 2-3 minutes until fragrant.
3. Pour in the vegetable broth, add the thyme, salt, and pepper, and bring the soup to a boil.
4. Reduce the heat and simmer for 20-25 minutes, or until the cauliflower is tender.
5. Use an immersion blender or a regular blender to purée the soup until smooth. If it’s too thick, add the almond milk to reach your desired consistency.
6. Taste and adjust seasoning if necessary.
7. Serve hot, garnished with fresh chives.

This cauliflower and leek soup is a wonderful option for a diabetic-friendly diet. The cauliflower provides antioxidants and fiber, while the leeks offer a mild onion taste without spiking blood sugar levels. The creamy texture adds to the comfort factor, making this soup both satisfying and health-conscious.

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Saturday Diabetic Mushroom and Barley Soup

This mushroom and barley soup is packed with hearty, nutritious ingredients. Barley is a whole grain that is high in fiber, which can help regulate blood sugar levels, and the mushrooms add a savory depth of flavor. Ideal for a Saturday meal, it’s a filling, wholesome soup that’s rich in vitamins and minerals.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced (cremini or white)
• 1/2 cup barley, rinsed
• 1 can (14.5 oz) diced tomatoes, no salt added
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 4-5 minutes until softened.
2. Add the mushrooms and cook for another 3-4 minutes until they release their moisture and begin to brown.
3. Stir in the barley, diced tomatoes, vegetable broth, thyme, and black pepper. Bring the mixture to a boil.
4. Reduce the heat and simmer for 35-40 minutes, or until the barley is tender and the soup has thickened.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley.

Mushrooms add a meaty texture and rich umami flavor, while barley offers a whole grain boost that’s beneficial for blood sugar control. The hearty nature of this soup makes it a satisfying and healthy option for diabetics, providing a good balance of fiber and protein to keep you full and stable.

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Saturday Diabetic Cabbage and Tomato Soup

A classic, low-calorie option, this cabbage and tomato soup is ideal for managing blood sugar levels. Cabbage is a cruciferous vegetable that’s rich in fiber and antioxidants, while the tomatoes provide a natural sweetness. This soup is refreshing, filling, and packed with flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 small head of cabbage, chopped
• 1 can (14.5 oz) diced tomatoes, no salt added
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• 1 tablespoon apple cider vinegar
• Fresh basil for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the chopped cabbage and cook for 5-6 minutes until it begins to wilt.
3. Stir in the diced tomatoes, vegetable broth, basil, and pepper. Bring the soup to a boil.
4. Reduce the heat and simmer for 20-25 minutes, until the cabbage is tender.
5. Stir in the apple cider vinegar and adjust seasoning to taste.
6. Serve hot, garnished with fresh basil.

This cabbage and tomato soup is a low-carb, high-fiber meal that won’t cause a blood sugar spike. The cabbage offers a variety of nutrients, while the tomatoes bring a natural sweetness that makes this soup both satisfying and flavorful. It’s a fantastic option for anyone looking for a healthy, light meal.

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Saturday Diabetic Broccoli and Cheddar Soup

A comforting and creamy soup, this broccoli and cheddar soup is made diabetic-friendly by using low-fat ingredients and focusing on whole, nutrient-dense foods. Broccoli is rich in vitamins C and K, while the cheddar adds a satisfying creaminess, making this soup a delicious and nutritious meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 3 cups low-sodium vegetable broth
• 1/2 cup low-fat cheddar cheese, grated
• 1/2 cup unsweetened almond milk (or any preferred low-fat milk)
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the broccoli and vegetable broth, bringing the mixture to a boil.
3. Reduce the heat and simmer for 15-20 minutes, or until the broccoli is tender.
4. Use an immersion blender or regular blender to purée the soup until smooth, leaving some chunks if preferred.
5. Stir in the cheddar cheese and almond milk. Cook until the cheese is melted and the soup is creamy.
6. Taste and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh chives.

This broccoli and cheddar soup is a creamy, comforting choice for diabetics. The broccoli provides fiber and nutrients without excess carbs, and the addition of cheddar adds flavor without overpowering the meal. It’s a filling, nutrient-packed soup that will keep blood sugar levels in check while still feeling indulgent.

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Saturday Diabetic Sweet Potato and Carrot Soup

This sweet potato and carrot soup is a naturally sweet and creamy option for diabetics. Sweet potatoes have a low glycemic index and are high in fiber, which helps regulate blood sugar levels, while carrots add additional fiber and antioxidants. This soup is full of flavor and nutrients, making it a satisfying choice for a Saturday meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and chopped
• 3 carrots, peeled and chopped
• 4 cups low-sodium vegetable broth
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/4 cup unsweetened almond milk (or any preferred low-fat milk)
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 4-5 minutes until softened.
2. Add the chopped sweet potatoes and carrots, sautéing for another 5 minutes.
3. Pour in the vegetable broth, ground ginger, cinnamon, salt, and pepper. Bring to a boil.
4. Reduce the heat and let the soup simmer for 25-30 minutes, until the sweet potatoes and carrots are tender.
5. Use an immersion blender or regular blender to purée the soup until smooth. If too thick, add the almond milk to reach your desired consistency.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro.

This sweet potato and carrot soup is a delicious diabetic-friendly option with natural sweetness and warming spices. The sweet potatoes provide a balance of complex carbohydrates and fiber, while carrots contribute essential nutrients. It’s a great way to enjoy a comforting soup without worrying about blood sugar spikes.

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Saturday Diabetic Zucchini and Tomato Soup

This light yet flavorful zucchini and tomato soup combines fresh vegetables with a savory tomato base. Zucchini is low in carbohydrates and high in water content, making it an ideal ingredient for diabetic-friendly soups. This recipe is both refreshing and satisfying, perfect for a Saturday lunch or dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 zucchinis, chopped
• 1 can (14.5 oz) diced tomatoes, no salt added
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
2. Add the chopped zucchini and cook for another 5 minutes, allowing it to soften.
3. Stir in the diced tomatoes (with juice), vegetable broth, basil, oregano, salt, and pepper. Bring to a boil.
4. Reduce the heat and let the soup simmer for 20-25 minutes, until the zucchini is tender.
5. Use an immersion blender or regular blender to purée the soup until smooth. If you prefer a chunkier texture, blend it lightly.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh basil.

This zucchini and tomato soup is a perfect choice for those looking for a low-carb, high-fiber soup. The zucchini adds texture and moisture, while the tomatoes provide a rich, tangy flavor. It’s an easy-to-make, diabetic-friendly soup that is light, satisfying, and ideal for controlling blood sugar.

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Saturday Diabetic Roasted Butternut Squash Soup

This creamy roasted butternut squash soup is naturally sweet, velvety, and perfect for anyone managing diabetes. Butternut squash is low in calories, high in fiber, and packed with vitamins. Roasting the squash before blending it into the soup enhances its sweetness, making this a comforting and healthy option.

Ingredients:

• 1 butternut squash, peeled, deseeded, and chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/4 cup unsweetened almond milk (or any preferred low-fat milk)
• Fresh sage for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash pieces with 1 tablespoon of olive oil, salt, and pepper. Arrange the squash on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
2. While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 5-7 minutes until softened.
3. Once the squash is roasted, add it to the pot with the onion and garlic. Pour in the vegetable broth, ground cumin, cinnamon, salt, and pepper. Bring to a boil.
4. Reduce the heat and let the soup simmer for 10-15 minutes.
5. Use an immersion blender or regular blender to purée the soup until smooth. Add the almond milk to achieve a creamy consistency.
6. Taste and adjust seasoning if necessary.
7. Serve hot, garnished with fresh sage.

This roasted butternut squash soup is rich in flavor and nutrients, providing a satisfying and diabetic-friendly meal. The roasting process brings out the natural sweetness of the squash, while the spices add warmth and depth. It’s a comforting option that balances sweetness and savory flavors, making it ideal for a healthy Saturday meal.

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Saturday Diabetic Kale and White Bean Soup

This kale and white bean soup is a hearty, nutrient-dense choice for diabetics. The combination of fiber-rich kale and protein-packed white beans creates a filling, blood-sugar-stabilizing meal. This soup is not only comforting but also offers anti-inflammatory benefits, thanks to the healthy greens and legumes.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups low-sodium vegetable broth
• 1 bunch kale, stems removed and chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh lemon juice for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 4-5 minutes until softened.
2. Add the white beans, vegetable broth, kale, thyme, red pepper flakes (if using), salt, and pepper. Bring the soup to a boil.
3. Reduce the heat and let the soup simmer for 20-25 minutes, until the kale is tender and the flavors have melded together.
4. Taste and adjust seasoning as needed.
5. Serve hot, with a squeeze of fresh lemon juice for brightness.

This kale and white bean soup is rich in fiber and protein, making it an excellent choice for diabetics. The combination of kale and white beans provides essential nutrients while keeping blood sugar levels stable. The soup is filling, flavorful, and a great addition to any diabetic-friendly meal plan.

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Saturday Diabetic Lentil and Spinach Soup

This hearty lentil and spinach soup is packed with fiber, protein, and iron, making it a perfect choice for diabetics. Lentils have a low glycemic index and help stabilize blood sugar levels, while spinach adds a wealth of vitamins and minerals. This soup is not only nutritious but also filling and comforting, ideal for a Saturday meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup dried lentils, rinsed
• 4 cups low-sodium vegetable broth
• 2 cups fresh spinach, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 4-5 minutes until softened.
2. Add the lentils, vegetable broth, ground cumin, turmeric, salt, and pepper. Bring to a boil.
3. Reduce the heat and let the soup simmer for 30-35 minutes, or until the lentils are tender.
4. Add the chopped spinach and cook for an additional 5 minutes until wilted.
5. Taste and adjust the seasoning, adding lemon juice for extra brightness, if desired.
6. Serve hot.

This lentil and spinach soup is a powerhouse of nutrients, perfect for those managing diabetes. The lentils provide a great source of plant-based protein and fiber, while spinach offers vitamins and antioxidants. It’s a well-rounded soup that satisfies hunger while keeping blood sugar levels in check.

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Saturday Diabetic Cauliflower and Leek Soup

This creamy cauliflower and leek soup is a light yet satisfying option for diabetics. Cauliflower is low in carbs and high in fiber, making it ideal for blood sugar control. The mild flavor of leeks adds depth to the soup, while a splash of unsweetened almond milk creates a smooth, velvety texture.

Ingredients:

• 1 tablespoon olive oil
• 2 leeks, cleaned and sliced
• 2 cloves garlic, minced
• 1 medium head of cauliflower, chopped
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/4 cup unsweetened almond milk (or any preferred low-fat milk)
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the leeks and garlic, cooking for 5-7 minutes until softened.
2. Add the cauliflower and vegetable broth, along with the ground nutmeg, salt, and pepper. Bring to a boil.
3. Reduce the heat and let the soup simmer for 20-25 minutes, or until the cauliflower is tender.
4. Use an immersion blender or regular blender to purée the soup until smooth and creamy. Add almond milk to reach your desired consistency.
5. Taste and adjust the seasoning.
6. Serve hot, garnished with fresh parsley.

This cauliflower and leek soup is a light yet rich soup that is easy on the blood sugar levels. The cauliflower gives it a creamy texture without the need for heavy cream, making it diabetic-friendly. It’s a comforting soup with a mild, savory flavor, perfect for a chilly Saturday.

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Saturday Diabetic Cabbage and Tomato Soup

This cabbage and tomato soup is a simple and nutritious option for diabetics. Cabbage is low in calories and carbohydrates while being rich in fiber, which makes it an excellent choice for those watching their blood sugar. Combined with the tangy, savory flavor of tomatoes, this soup is both delicious and filling.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chopped cabbage
• 1 can (14.5 oz) diced tomatoes, no salt added
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 4-5 minutes until softened.
2. Add the chopped cabbage, diced tomatoes (with juice), vegetable broth, oregano, basil, salt, and pepper. Bring to a boil.
3. Reduce the heat and let the soup simmer for 25-30 minutes, or until the cabbage is tender.
4. Taste and adjust the seasoning if necessary.
5. Serve hot, garnished with fresh parsley.

This cabbage and tomato soup is light yet hearty, making it a great choice for diabetics looking to manage their blood sugar. The cabbage adds fiber and nutrients, while the tomatoes provide a fresh, tangy flavor. This soup is easy to prepare and is perfect for a satisfying Saturday meal.

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Saturday Diabetic Chicken and Vegetable Soup

This low-sodium chicken and vegetable soup is a healthy and diabetic-friendly option, providing lean protein from chicken and a variety of vitamins and minerals from fresh vegetables. It’s a comforting, easy-to-make soup that helps stabilize blood sugar levels, making it an ideal meal for anyone managing diabetes.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 chicken breast, diced
• 1 carrot, peeled and chopped
• 2 celery stalks, chopped
• 2 zucchini, chopped
• 4 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 4-5 minutes until softened.
2. Add the diced chicken breast, cooking until browned on all sides.
3. Add the carrot, celery, zucchini, chicken broth, and dried thyme. Bring to a boil.
4. Reduce the heat and let the soup simmer for 20-25 minutes, or until the vegetables are tender.
5. Taste and adjust seasoning with salt and pepper as needed.
6. Serve hot, garnished with fresh parsley.

This chicken and vegetable soup is a well-balanced, diabetic-friendly option that provides protein, fiber, and vitamins. The combination of lean chicken and fresh vegetables makes this a satisfying meal, while the low-sodium chicken broth keeps it heart-healthy. Perfect for a Saturday lunch or dinner!

Note: More recipes​ are coming soon!