I finally came up with a Type 2 diabetes chicken soup recipe that tastes divine, is low in carbs and sodium, is super filling and one my fussy kidlets will actually eat.

I have had a hard time getting the kidlets to eat what I am now cooking. I don’t cook 2 different meals for the family and myself. It has proven really hard to get them to even try the food. Changing their tastes has proven a lot more difficult than I expected. My fussy eater, Koko, has been the least difficult in trying the new food and has taken to the change well. The girls…. not so much.

The chicken soup was a hit once they actually tried it. I’ll definitely be making this again. Using left over chicken meat work just as well, if not better.

Chicken Soup

Ingredients
1 tbsp coconut oil
1 stick celery, finely chopped
1 large onion, finely chopped
2 cloves garlic
1 large carrots, sliced into julienne slices, approximately 4cm long
2 Courgettes (Zucchini), sliced into julienne slices, approx 4cm long
Handful Parsley, finely chopped
3 skinless and boneless chicken breasts, cooked and shredded
2 litres basic chicken stock
Salt and pepper

Method
In a large heavy bottom pot, fry the celery, garlic and onion in the oil until translucent.
Add the carrots and courgettes and fry until the vegetables start to soften.
Add the parsley, shredded chicken and chicken stock and mix well.
Add salt and pepper to taste (do not add the salt before the stock is added, as the stock may already be sufficiently salty).
Simmer for 30 – 45 minutes until and carrots are soft.

Best served hot with 2 slices of lightly buttered Seed Meal Loaf.

This recipe freezes well. You can keep it in the freezer for 3 months.