GLP-1 recipes · For nausea days

Chicken Noodle Soup with Ginger

Have it in small spoonfuls; soup also helps you get more fluids in your day.

Ingredients

• 1 (32-oz) carton (4 cups) low-sodium chicken broth
• 10 1/2 oz (about 2/3 lb) boneless, skinless chicken breast
• 2 1/2 oz angel hair pasta or thin spaghetti (dry), broken into short pieces
• 2 medium carrots
• a 2 1/2-inch piece fresh ginger (about 1/2 oz), thinly sliced
• 1 tbsp lemon juice (about 1/2 lemon)

Directions

1. Bring the broth to a boil with the sliced ginger and the carrots, cut into rounds, and simmer over low heat for 10 minutes.
2. Add the chicken, cut into small cubes, and cook for 8 minutes, until cooked through (165°F inside).
3. Set aside any portions you plan to freeze (up to 3 months). Add the pasta to the rest and cook according to the package directions.
4. Remove the ginger, add the lemon juice and salt if needed, and serve warm. Leftovers keep for 3 days in the refrigerator.

Nutrition per serving

Calculated ingredient by ingredient from USDA data and average label values. Approximate: brands vary.

General information. It does not replace advice from your doctor or registered dietitian. No doses or medication advice.