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T2D Chicken Soup Recipe

Type 2 Diabetes Recipes Chicken Soup

Servings 6 people


  • 1 tbsp coconut oil
  • 1 stick celery finely chopped
  • 1 large onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 large carrots sliced into julienne slices, approximately 4cm long
  • 2 courgettes (zucchini) sliced into julienne slices, approx 4cm long
  • Handful fresh parsley finely chopped
  • 3 skinless and boneless chicken breasts cooked and shredded
  • 2 litres  basic chicken stock
  • salt and pepper to taste


  • In a large heavy bottom pot, fry the celery, garlic and onion in the oil until the onion is 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