Vegetable soup for the sick


Since I’ve been eating a B.R.A.T. (bananas, rice, apple sauce, dry toast) diet for almost a week now and felt a bit better last night, I attempted to have some canned chicken noodle soup. That didn’t sit well with my stomach and I had another miserable day.

My doctor told me it was because canned soups are high in fat and sodium, as well as preservatives, which my body wasn’t ready for after a bland diet. I needed to eat greaseless foods that were gentle to my stomach, but offered nutritional value, so I decided to make a vegetable soup with chicken. Ingredients:

  • 1 quart fat free, low sodium chicken broth
  • 1 quart water
  • 1 2lb Napa cabbage, cut into 1" strips
  • 3 carrots, cut
  • 1 large zucchini, cut
  • about 6 oz. pasta, cooked according to instructions and then left to soak in the hot pasta water [note: I added pasta because I need carbs in my diet]
  • 1 chicken breast, cubed and poached [note: added for protein]

I didn’t sautee the vegetables or add any seasonings at all – just threw in the veggies with the simmering liquids for 30 minutes. It’s important to leave the cooked pasta in the cooking water so it will soak up as much water as it needs and not soak up the soup liquids when you add it. Also, poached chicken breast was important to my diet since I hadn’t eaten any protein in days, but was still sensitive to fats.

After eating the delicious soup, I feel better. This is a good introduction back to food after being so sick I couldn’t eat.