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A Comforting, High-Protein Meal That’s Easy on Digestion
Some days, all you want is a warm, creamy bowl of comfort—something that feels cozy and satisfying but won’t upset your stomach. That’s exactly what this Creamy Dairy-Free Chicken & Rice Soup delivers.
It’s soothing, gentle on digestion, and packed with protein, making it an excellent option for those starting Ozempic, Wegovy, or Zepbound who need a light but nourishing meal.
Instead of heavy cream, this soup gets its velvety texture from coconut milk, which adds richness without the dairy. The shredded chicken is tender, and the soft-cooked rice makes this soup filling without being too heavy.
This is the perfect soup recipe for days when you need something comforting but easy on the stomach.
Why You’ll Love This Creamy Dairy-Free Chicken & Rice Soup
- Creamy without dairy – Coconut milk makes this soup rich while staying light and gut-friendly.
- High in protein, low in effort – Over 40g of protein per serving with minimal prep.
- Easy on digestion – Soft, mild ingredients are gentle on the stomach.
- One-pot simplicity – No need for complicated steps—just simmer and serve.
- Great for meal prep – Stores well for quick, easy meals all week.
Why This High Protein Soup Recipe is Great for GLP-1 Users
- Over 40g of protein per serving – Keeps you full longer and supports muscle retention.
- Hydrating and soothing – The broth-based soup is light and easy to tolerate.
- Gentle on digestion – Soft chicken, rice, and broth won’t cause discomfort.
- Low in acid and spice – No heavy seasonings that could trigger reflux.
- Flexible portioning – Easy to eat in small servings if needed.
Chicken & Rice Soup Recipe
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 6 cups low-sodium chicken broth
- 1 cup cooked jasmine or basmati rice
- 1 can (13.5 oz) full-fat coconut milk
- 1 carrot, diced
- 1 celery stalk, diced
- 1 small onion, minced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 tbsp lemon juice (optional, for brightness)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery and sauté for 5 minutes until softened. Stir in garlic, thyme, salt, and pepper, cooking for another 1-2 minutes until fragrant.
Pour in chicken broth and add the chicken breasts. Cover and simmer over low heat for 20 minutes, or until the chicken is tender and fully cooked.
Remove the chicken, shred it with two forks, and return it to the pot. Stir in the coconut milk and cooked rice, letting everything warm through for 5 minutes.
Taste and adjust seasoning. Add a splash of lemon juice for brightness, if desired.
Serve warm, garnished with fresh parsley.
Nutrition (Per Serving, Serves 2-3)
- Calories: ~520
- Protein: ~42g
- Carbs: ~32g
- Fat: ~20g
Chef’s Tips
- For a smoother texture: Blend part of the soup before adding the chicken back in.
- Want extra protein? Stir in a scoop of unflavored collagen or protein powder for even more protein without affecting the taste.
- Make it even gentler – Use shredded rotisserie chicken for an ultra-soft texture.
- Meal prep tip: Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently over low heat.
- Dairy-free & gluten-free – Naturally dairy-free and easily made gluten-free by using brown rice or quinoa instead of jasmine rice.
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