Soft Phase Recipe – Cream of Mushroom Chicken Thighs

Steph Wagner

December 3, 2016

Soft Phase Recipe – Cream of Mushroom Chicken Thighs

Finding variety in your soft phase bariatric diet

Every bariatric program progresses the healing diet differently. (I know…it’s weird it’s so different! Here’s a members video about the differing opinions in weight-loss surgery.)

For my own patients, dark meat chicken like chicken thighs, are appropriate once you are over 2 weeks post-op. I certainly recommend following your own doctors instructions but as you are able, this recipe is a great way to get started with more dense protein that’s still softer than white meat.

Cooking the chicken thighs in fat-free cream of mushroom soup will keep it moist and add a little bit of flavor.

The KEY to tolerating meats is TINY bite sizes. Keep bites the size of a peanut and pause in between each bite.

Ask yourself after each bite if you are at your stopping point. Only you can know what what that amount will be. ┬áStay in tune with your body and be careful to assume it will be an exact portion size. You’ll also find each food is different and you can eat more of one food than another. In fact…you will get full faster on chicken thigh meat compared to if you’ve been eating very soft foods like scrambled eggs. Take it slow!

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Soft Phase Recipe - Cream of Mushroom Chicken Thighs
Votes: 7
Rating: 3.29
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Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Votes: 7
Rating: 3.29
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Heat oven to 350F.
  2. Use kitchen shears to cut off as much fat as possible from the chicken thighs. Spread out on a baking sheet and season with salt and pepper.
  3. Spread cream of mushroom soup evenly over chicken thighs. Bake for 20 minutes or until internal temperate of chicken reaches 165F.
  4. Remove from oven, let cool. Cut into very small bites and eat slowly.
Recipe Notes

This recipe yields 6 servings - however serving sizes will vary tremendously between patients. 1 serving will yield an estimated 17 grams protein, 5 grams carbohydrates and 2 grams of fat.

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