Full Liquids · Lunch · by Mara
Ironroot's Gentle Herb Kettle
Smooth Chicken and Herb Cream Soup
Chicken, ricotta, and milk become a mild savory cup when blended patiently and strained completely. Use only after your care team clears chicken, dairy, herbs, and creamy soups; no fiber or solid piece may remain.
- Total time
- 35 min
- Yield
- 6 small servings
- Serving
- About 1/2 cup
- Texture
- Completely smooth and pourable
Ingredients
- 8 ounces cooked skinless chicken breast, chopped
- 3 cups low-sodium chicken broth
- 1/2 cup part-skim ricotta cheese
- 1 cup skim milk
- 2 tablespoons nonfat dry milk powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon each dried thyme and rubbed sage
Directions
- 1
Simmer the cooked chicken in the broth for 10 minutes, until very tender. Cool for 5 minutes.
- 2
Working in batches, blend the chicken, broth, ricotta, milk, dry milk powder, and seasonings until completely uniform.
- 3
Press the soup through a fine-mesh strainer, discarding every fiber and herb particle.
- 4
Add a little extra broth if needed so the soup pours freely. Warm gently over low heat without boiling.
- 5
Measure the serving volume directed by your care team. Cool leftovers promptly in shallow containers and refrigerate.
PER SERVING
Nutrition
- Protein
- 15g
- Calories
- 125
- Carbs
- 7g
- Fat
- 4g
- Fiber
- 0g
- Sugar
- 4g
- Sodium
- 320mg
Estimated from cooked skinless chicken breast, low-sodium broth, part-skim ricotta, skim milk, and nonfat dry milk. Contains milk. Broth, chicken, and dairy brands can change sodium and the other values.
Source: Inspired by Boston Medical Center's high-protein ricotta soup method and bariatric puréed-chicken soup patterns; independently formulated and worded for the Guild.
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