Diabetic soup is a simple and healthy choice when you are trying to find something for your next diabetic meal. Therefore, it is wise to collect diabetic soup recipes that are healthy and can bring some variety into your day-to-day life. This way you can be prepared when you don’t feel like figuring out how many carbohydrates you are taking in.

The diabetic soup recipes in this article feature various forms of diabetic chicken soup. Chicken soup has long been known to promote good health, especially in when colds or other ailments need remedied. Chicken is a rich source of protein which is needed for your body to build muscle and body tissue. Also, according to LiveStrong.com, in 2009 study showed that a diet which is rich in protein can not only help you lose weight more quickly and lose more fat where it matters most, in the abdominal area. Try out the diabetic soup recipes listed below and enjoy!


Diabetic Chicken Soup Recipes


Diabetic Cajun Chicken Soup


  • 1 lb. boneless/skinless chicken broth
  • 4 ½ cup low fat unsalted chicken broth
  • 14 ½ oz. unsalted canned tomatoes
  • 1 cup fresh onion, chopped
  • 1 cup fresh mushroom, sliced
  • 1 cup sweet corn
  • 1 cup fresh okra, sliced
  • ¾ cup fresh celery
  • ½ cup of brown rice, dry
  • 1 tbsp. chicken bullion
  • 1 ½ tsp. Cajun seasoning
  • 1½ tsp. ground thyme
  • 2 tsp. garlic, crushed
  • Salt & pepper to taste
  • Cooking Spray



Spray a 4 quart pot with cooking spray and place over medium heat. Add the chicken breasts and brown for 2 minutes on each side. Next add the broth, tomatoes, mushrooms, onions, rice, bouillon, Cajun seasoning, thyme, and garlic to the pot. Stir and bring to a boil, and then reduce the heat to low and cover.

Simmer for 25 minutes or until the chicken is thoroughly cooked. Remove the chicken and set aside. Allow the soup to continue cooking for 20 minutes or until the rice is tender. Add the corn and okra to the soup, and cook for an additional 10 minutes. Cut the chicken breast into bite-sized pieces. Put the chicken back into the soup and allow it to simmer for 2 minutes more.


Spinach & Wild Rice Chicken Soup


  • 3 cups of cooked chicken, chopped
  • 2 cups fresh spinach, shredded
  • 1 can of reduced-sodium chicken broth (14 oz.)
  • 3 cups water
  • 1 can of reduced-fat and cream of chicken soup (10 ¾ oz., condensed)
  • 2/3 cup uncooked wild rice
  • ½ tsp. crushed thyme
  • ¼ tsp. black pepper



In a 4-quart slow cooker combine the broth, cream of chicken soup, water, rice, pepper and thyme. Stir the mixture, cover, and cook over high-heat for approximately 4 hours. Stir in the chicken and spinach, and allow them to warm thoroughly before serving. This recipe should serve 6.