- 2 lb Bone-In Chicken
- 2 Carrots, peeled and sliced
- 1 Zucchini, peeled and diced
- 0.5 tsp Salt (optional)
- 0.25 tsp Thyme
- 0.25 tsp Dried Oregano
Directions
- Place chicken in a large pot; cover with water.
- Bring to a gentle simmer. Add ½ tsp salt, and dried oregano and thyme.
- Remove chicken; shred finely.
- Add vegetables; simmer until very soft.
- Return chicken to broth.
IBD Note:
- Phase 1 through week 10 on Phase 2 only one carrot per day allowed
Texture Modifications
- Minced: Finely shred chicken; dice vegetables very small
- Pureed: Blend entire soup
Nutrition Facts
| Total Servings | 6 |
| Single Serving Size | 1 Cup of Soup |
| Amount Per Serving | |
| Calories | 170 |
| Total Fat | 7 g |
| Sodium | 90 mg |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Potassium | 420 mg |
