Hi, I’m Alyssa! AKA, The PCOS Nutritionist Alyssa!
I’m a Registered Dietitian dedicated to helping you eliminate your PCOS symptoms with sustainable and realistic nutrition changes.
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PCOS Friendly Chicken Soup (Quick + Easy Recipe)
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This PCOS Friendly Chicken Soup is warm, nourishing, and packed with ingredients that support steady blood sugar levels and hormone health. With chicken, vegetables, turmeric, and fresh herbs, it’s a simple soup that comes together quickly and makes great leftovers. Enjoy it as a cozy weeknight meal or a meal-prep staple for busy weeks.
Why You’ll Love It
There are many reasons this PCOS Chicken Soup is the kind of recipe you’ll want to keep on repeat. It’s simple, flavorful, and built with ingredients that help support hormone balance and steady energy.
- Protein-rich: Chicken provides a steady source of protein to help keep you full, support blood sugar control, and stabilize energy.
- Loaded with fiber + nutrients: Carrots, parsnips, celery, and herbs add fiber, antioxidants, and micronutrients for overall health.
- Anti-inflammatory ingredients: Turmeric and fresh parsley add brightness and support inflammation reduction.
- Easy one-pot meal: Everything cooks in a single pot, making cleanup quick and simple.
- Customizable: Add greens, whole grains, or extra vegetables based on what you have on hand.
- PCOS-friendly: The combination of protein, fiber, anti-inflammatory vegetables, herbs, and warm spices makes this soup balanced, nourishing, and supportive of blood sugar balance. Enjoying PCOS friendly meals and recipes can lead to a reduction in your PCOS symptoms.
Ingredients
Don’t let the long ingredient list fool you. Most of these staples are simple ingredients you’ll already have on hand or can easily substitute. It’s the best part of this recipe!
- Olive oil: Adds heart-healthy fats and helps soften the vegetables as they sauté. You can also substitute avocado oil or another oil you have on hand.
- Onion: A small onion builds the flavor base for the soup and provides antioxidants that support immune and hormone health.
- Garlic: Adds depth and brings natural anti-inflammatory and antibacterial benefits.
- Carrots: Provide sweetness, fiber, and antioxidants like beta-carotene and vitamin C.
- Parsnips: Offer a slightly sweeter, earthier flavor while adding fiber and key vitamins.
- Celery stalks: Brings freshness and extra minerals to balance the soup.
- Ground turmeric: A powerful anti-inflammatory spice that pairs well with chicken and veggies. Use a ground turmeric powder such as this one.
- Salt + black pepper: Simple seasonings that enhance every flavor in the pot. Use to taste. Black pepper also contains the compound piperine, which enhances turmeric’s anti-inflammatory benefits!
- Thyme: Use dried or fresh thyme, depending on what you have.
- Bay leaf: Infuses the broth with a subtle aromatic flavor.
- Low-sodium chicken broth: Forms the base of the soup. A low-sodium variety lets you control how much additional salt you add.
- Water: Helps create enough broth without overpowering the flavors.
- Chicken: I usually use boneless skinless chicken breasts to provide lean protein that keeps this soup filling and supportive of steady energy. Chicken thighs add extra richness and can be substituted, while breasts keep it lighter.
- Fresh parsley: Brightens the soup and adds even more antioxidants.
- Lemon juice: Adds acidity that lifts all the flavors and balances the richness of the broth. I prefer fresh lemon, but you can also use pre-squeezed.
How to Make PCOS Friendly Chicken Soup
Step One: Sauté the Aromatics.
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, parsnips, and celery. Cook for 5–6 minutes, until the vegetables begin to soften. Stir in the garlic, thyme, turmeric, salt, and pepper, and cook for another 30 seconds until fragrant.
Step Two: Add Broth and Chicken.
Pour in the chicken broth and water, then add the bay leaf. Place the chicken breasts or thighs directly into the pot. Bring everything to a boil, then reduce heat to a gentle simmer. Cook for about 25 minutes, or until the chicken is cooked through and tender.
Step Three: Shred the Chicken.
Remove the chicken from the pot and shred using two forks (or use a chicken shredder tool for quicker prep).
Step Four: Combine + Finish.
Return the shredded chicken to the pot. Stir in the fresh parsley and lemon juice. Taste and adjust seasoning as needed.
Step Five: Serve.
Ladle the soup into bowls and enjoy warm. It pairs well with optional add-ins like cooked grains or a handful of greens.
Bonus Tip: Use a slow cooker or Instant Pot instead of heating in a large pot.
Tips, Variations, + Substitutions
- Swap your broth: If you don’t have chicken broth, vegetable broth works just as well and gives the soup a slightly sweeter flavor. You can also use chicken stock.
- Make it vegetarian by skipping the chicken and using chickpeas or white beans instead. You’ll still get plenty of protein and fiber.
- Add grains for extra heartiness; cooked quinoa, brown rice, or farro blend in beautifully and make the soup more filling.
- Boost the veggies by stirring in a handful of spinach or kale at the end. They wilt quickly and add even more antioxidants.
- Prefer richer flavor? Use chicken thighs instead of breasts for a deeper, more savory broth.
- Adjust the seasoning as the soup simmers. A little extra lemon juice or parsley can brighten the final bowl.
- Want more turmeric flavor? Add another pinch before serving or swirl in a small spoonful with the shredded chicken.
- Make it freezer-friendly by leaving out the greens (if adding) and freezing the base in containers for quick weeknight meals.
How to Store It
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, making it even better the next day.
To reheat, warm on the stovetop over low–medium heat or microwave in 1–2 minute intervals until heated through. Add a splash of broth or water if it thickens.
This soup freezes well. Freeze in individual portions in freezer bags or souper cubes for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Serve It
This PCOS Chicken Soup is nourishing enough to enjoy on its own, but you can easily build on it for a more filling meal the whole family will enjoy.
- As a main dish: Serve warm with fresh herbs and extra lemon.
- Add greens: Stir in spinach, kale, or Swiss chard for a boost of fiber and antioxidants.
- Make it heartier: Add cooked grains like brown rice, quinoa, or farro directly to the bowl.
- Pair it with sides: Enjoy with whole grain toast, a simple side salad, or roasted veggies.
- Make it fun: eat alongside crusty bread or homemade cheese melts.
- For leftovers: Mix in beans or grains to switch up the texture and flavor for day two.
Other Easy Soup Recipes You’ll Love
- High Protein Tomato Soup Recipe
- Healthy Chicken Pot Pie Soup
- Lentil and White Bean Soup with Kale
- Green Enchilada Chicken Soup
If you make this PCOS Friendly Chicken Soup recipe, please consider leaving a star rating and review at the end of this blog post. This is incredibly helpful to me and it helps other readers to know what to expect!
PCOS Friendly Chicken Soup
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 3 medium carrots peeled + sliced
- 2 medium parsnips peeled + sliced
- 2 celery stalks sliced
- 1 tsp ground turmeric
- 1 tsp salt or to taste
- ½ tsp black pepper
- ½ tsp dried thyme or 1 tsp fresh thyme (stems removed + chopped)
- 1 bay leaf
- 6 cups chicken broth low sodium
- 2 cups water
- 1 ½ lb chicken breast boneless, skinless
- ¼ cup fresh parsley chopped
- ½ lemon juiced
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, parsnips, and celery. Cook for about 5-6 minutes until softened. Stir in garlic, thyme, turmeric, salt, and pepper. Cook for another 30 seconds.
- Pour in the chicken broth, water, and add the bay leaf. Place the chicken breast in the pot. Bring to a boil, then reduce heat to a gentle simmer. Cook for about 25 minutes, until the chicken is fully cooked and tender.
- Remove the chicken to a bowl or plate and shred it using two forks or a chicken shredder tool.
- Return the shredded chicken to the pot. Stir in parsley and lemon juice. taste and adjust seasoning as needed.
- Ladle into bowls and enjoy warm.
One Response
This soup surpassed my expectations! So delicious and incredibly easy to make. The chicken cabbage recipe was my favourite, but now this takes the number one spot.