This simple chicken soup is soothing, nourishing, and easy on digestion — perfect for those following a Crohn’s-friendly diet. Made with tender chicken, fresh vegetables, and gentle herbs, it’s a comforting bowl that comes together in about an hour.
Serves: 4
Prep Time: 10 minutes (vegetables)
Cook Time: 50 minutes (chicken + simmering)
Total Time: ~1 hour
Ingredients
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4 cups chicken broth
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2 zucchinis, sliced
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2 cups green beans, cut into 1” pieces
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3 carrots, cleaned and sliced
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2 tomatoes, diced
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1 cup frozen peas
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2 lbs chicken thighs
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2 cloves garlic, crushed
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½ tsp ground sage
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Salt and pepper, to taste
Instructions
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Cook the chicken: Place chicken thighs in the broth, bring to a boil, then reduce heat and simmer until meat is tender (about 20 minutes).
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Debone: Remove chicken from the pot, separate meat from bones, shred, and return meat to the broth.
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Add vegetables: Stir in zucchini, green beans, carrots, tomatoes, and peas.
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Season: Add garlic, sage, salt, and pepper.
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Simmer: Cook for 30 minutes, until vegetables are tender and flavors have blended.
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Serve hot with fresh herbs if desired.
Notes
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Crohn’s-friendly tip: If tomatoes or peas are irritating during a flare, omit them and use more carrots or zucchini.
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Shortcuts: Use pre-cooked chicken or leftover roast chicken to reduce cooking time.
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Storage: Keeps in the fridge for up to 4 days or freeze for 2 months.
- Paleo
- SCD Appropriate
- Appropriate for the Roadmap to Health for IBD Sufferers
- Appropriate for the Roadmap to Health
- Gluten-Free
FAQs
Is chicken soup good for Crohn’s disease?
Yes, when made with simple, whole ingredients and gentle seasonings, chicken soup can be soothing and nourishing for people with Crohn’s.
Can I use chicken breast instead of thighs?
Yes, but thighs add more flavor and tenderness to the broth.
What vegetables are easiest to digest in this soup?
Carrots, zucchini, and green beans are generally well tolerated; you can adjust based on your needs.
