Evelyn Reed Low residue chicken soup blends cooked chicken, sweet potato, carrot, and bone broth into a smooth, fully pureed bowl for four servings. Nine ingredients cook together and then blend into a silky texture in under 45 minutes. Turmeric and ginger go into the broth alongside the vegetables for the full simmering time.
Blending the entire pot after simmering is what earns this soup the “low residue” label. Even well-cooked carrots and potatoes retain some fiber structure in a chunky soup; the blender removes all of it. The finished texture is completely smooth, which places almost no mechanical burden on the digestive tract.
The chicken goes into the pot already cooked, not raw. Simmering raw chicken directly adds moisture but also releases proteins that foam and cloud the broth before blending begins. Leftover roasted or poached chicken breaks cleanly into the blended base and keeps the simmer time focused on the vegetables.
Low Residue Chicken Soup Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes35
325
kcalLow Residue Chicken Soup Recipe: blended smooth with sweet potato, carrot, and bone broth. Turmeric, ginger, and no fiber chunks. Four servings in 45 minutes
Ingredients
- Soup
2 cooked chicken breasts, chopped
2 sweet potatoes, peeled and cut into chunks (about ½ pound)
2 medium carrots, peeled and sliced
2 medium white potatoes, peeled and cut into chunks
3 cups bone broth or low-sodium chicken stock
2 teaspoons ground turmeric
1 small piece fresh ginger, peeled and finely diced
Ground black pepper, to taste
- Optional
½ cup unsweetened almond milk, for creaminess (divided)
Directions
- Peel and cut the sweet potatoes, white potatoes, and carrots into small, roughly equal chunks. Peel and finely dice the ginger.
- In a large saucepan, combine the bone broth, ¼ cup of the almond milk (if using), cooked chicken, all vegetables, ginger, turmeric, and a pinch of black pepper.
- Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 35 to 40 minutes until all vegetables are completely soft and a fork slides through without resistance.
- Remove from heat. Use a hand blender directly in the pot, or transfer the soup in batches to a standing blender, and blend until completely smooth.
- Stir in the remaining ¼ cup of almond milk if using. Taste and adjust seasoning before serving.
FAQs
Do both types of potato need to be peeled before cooking?
Peel both the sweet potatoes and the white potatoes before they go into the pot. Potato skin contains insoluble fiber that a blender cannot fully break down, adding fiber back into what should be a smooth, low residue result. Peeling both types takes under five minutes and is the step that keeps the soup compliant.
How do I know when the vegetables are cooked enough to blend?
The vegetables are ready to blend when a fork passes through the largest piece without any resistance. At this point the potato and carrot should be fully soft all the way through, not just tender on the outside. Undercooked vegetables blend unevenly and leave small lumps in what should be a completely smooth soup.
Can I reduce the amount of turmeric if I find it too strong?
One teaspoon of turmeric gives the soup a gentle gold color and mild earthiness without the spice dominating the broth. The recipe calls for 2 teaspoons, which works well for those accustomed to turmeric but can feel overpowering otherwise. Start at 1 teaspoon on your first batch and adjust from there.
What other low residue soup pairs well with this one across a full week?
On days when this blended soup feels too substantial, a clear miso-based option covers the same gut-gentle approach with a lighter texture. A low residue miso soup on this site takes half the prep time and uses a completely different base. The two cover opposite ends of the low residue soup spectrum without overlapping.
What low residue chicken option covers a non-soup protein for the same week?
A baked chicken breast covers the same protein need in a format that holds its shape rather than blending smooth. A low residue baked chicken breast on this site uses minimal seasoning and contains no fiber. The two recipes give a low residue week two different textures from the same protein.
