- 1 tbsp Olive Oil (optional, or use Broth for sautéing)
- 1 tbsp Fresh Grated Ginger
- 2 Garlic, Minced (omit for Low-FODMAP version)
- 1 cup Carrots, thinly sliced
- 1 cup Zucchini or Baby Spinach, Chopped
- 0.5 cup Uncooked White Jasmine Rice
- 6 cup Low-Sodium Chicken Broth
- 2 cup Cooked Shredded Chicken Breast
- 2 tbsp Lemon Juice (optional, skip for GERD)
- Salt and Pepper to taste
- Optional garnish: chopped green onions, cilantro, or sesame oil (if tolerated)
Directions
- Heat oil, sauté carrots & zucchini 5 min.
- Add broth and chicken, simmer 10 mins.
- Stir in cooked rice and herbs. Serve warm.
Nutrition Facts
| Total Servings | 4 |
| Single Serving Size | 1 cup soup |
| Amount Per Serving | |
| Calories | 190 |
| Total Fat | 6 g |
| Carbohydrates | 18 g |
| Protein | 16 g |
