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Dr. David Kim Kim Bariatric Institute

Old-Fashioned Chicken Noodle-Less Soup with Winter Vegetables

This recipe serves: 8
Preparation time: 20 mins
Cooking time: 40 mins


  • 6 chicken breasts with the bone, about 3 pounds total
  • 3 celery ribs, finely chopped
  • 1 large onion, diced
  • 1/2 cup chopped parsley
  • 3 parsnips, peeled and thinly sliced
  • 3 carrots, peeled and thinly sliced
  • 12 cups low-sodium chicken broth
  • salt to taste
  • freshly ground black pepper

Cooking Instructions

  • Remove the skin from the chicken breasts and place them in a large soup pot. Add the chicken broth, bring it to a boil and reduce the heat so that the broth just simmers. Simmer until the chicken is thoroughly cooked, about 15 minutes. Remove the chicken and transfer to a plate to cool.
  • Skim the fat from the broth and bring it back to a boil. Add the onion, carrots, parsnips and celery. Simmer until the vegetables are soft, about 5 minutes.
  • Meanwhile, discard the bones from the chicken and chop the meat into small pieces.
  • Add the chicken and parsley to the soup pot and simmer for another minute or two. Season to taste with salt and pepper. Serve in warm soup bowls with a thick slice of bread.

Nutrition Facts

  • 350 calories
  • 29 carbs

Remember your portion sizes. Post WLS patients should only consume around 1/2 cup portions, which would also decrease the calorie and carbs from this recipe

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