Low Residue Chicken Soup Recipe

Some days you just need something gentle. You know? The kind of food that doesn’t argue with your belly. That’s this soup. I made it after a week of stomach nonsense and doctor’s orders — “low residue,” they said. So here it is. Cozy, basic in the best way, and weirdly comforting for a bowl of mostly broth and carrots.

This isn’t your grandma’s chicken soup with all the onions and noodles and “flavor.” Nope. This is the stripped-down, soft-edged version. Skinless chicken breast, carrots peeled within an inch of their life, and the kind of clear broth that feels like your digestive system just took a vacation. There’s no fiber overload, no spicy backtalk — just warm, mellow sips and tiny bites that melt down easy.

You cook the chicken in water — not broth, not stock, just water. And somehow it works. The chicken flavors the water, the carrots sweeten it up a bit, and if you feel reckless, you can toss in peeled zucchini or a pinch of thyme. But honestly, you don’t need to. This soup is about simplicity. It’s like a food hug, but doctor-approved.

Ingredients Needed:

• 1½ pounds chicken breast: skinless, boneless — the mildest meat in the game.
• 3 large carrots: peeled smooth, sliced thin so they cook up soft and sweet.
• 1 small zucchini (optional): peeled and chopped tiny, only if your belly’s okay with it.
• 8 cups water: that’s it, just plain water. Trust the process.
• Salt to taste (optional): ask your doctor — if they’re cool with it, go light.

How To Make Low Residue Chicken Soup:

Boil the Chicken:
Toss your chicken breasts into a big soup pot and pour in enough water to cover everything — usually around 8 cups. Bring it to a boil, then lower the heat and let it simmer gently for about 30 minutes. If foam rises up, skim it off with a spoon. Kinda gross, but weirdly satisfying.

Chop the Veg:
While the chicken’s doing its thing, peel and slice those carrots real thin. If you’re using zucchini, peel and dice it small enough that your gut won’t even notice it’s there.

Shred & Strain:
Once the chicken’s fully cooked, take it out and let it cool just enough so you don’t burn your fingertips. Shred it into bite-sized pieces. Strain the broth if you’re going for super smooth — I usually do.

Simmer Everything Together:
Put the broth back on the stove, toss in the carrots (and zucchini if you’re brave), and let them simmer until totally soft — about 20–30 minutes. Add the chicken back in. Give it all a gentle stir, and that’s it. Warm, soothing, done.

Recipe Tips:

• Peel everything. I mean it — even zucchini. No skins, no drama.
• Skip celery, onion, garlic, pepper — anything with “texture” or “flavor punch” is too much.
• If you’re missing depth, let the chicken cook a little longer to really flavor the broth.
• Pair with a heating pad and a slow show for max comfort vibes.

How to Store & Reheat:

• Room Temperature: Let it cool no more than 1 hour before storing.
• Fridge: Keeps in a sealed container for up to 3 days.
• Freezer: Freeze in portions for up to 3 months. Reheat slowly on the stove — low and gentle wins.

Nutrition Facts (Approx. per serving):

• Calories: 110
• Sodium: 85 mg (without added salt)
• Protein: 17 g
• Fat: 2 g
• Carbs: 4 g
• Fibre: <1 g
• Sugar: 1.5 g

FAQs:

Can I use rotisserie chicken?
Wouldn’t. It’s too fatty and often seasoned — not ideal for a low residue setup.

Why no celery or onion?
Too fibrous and rough on the digestive tract. Even cooked, they can be irritating.

Is it okay to add rice or noodles?
Not for strict low residue. Even white rice can be a bit much. Stick to the soft veggies and broth.

Can I flavor it with herbs?
Maybe a bay leaf or tiny pinch of dried thyme — but skip anything strong. Your gut’s not ready.

Does this actually taste good?
Surprisingly… yes. It’s not bold, but it’s soothing in a weirdly satisfying way.