Nutritious recipes for cancer patients include chicken and white bean soup and peach yogurt frost, states the American Cancer Society. To make a chicken and white bean soup, shred the meat of a skinless rotisserie chicken breast, break the bones, and sauté the chicken wings, bones, onion, celery and carrots. Prepare a peach yogurt frost by combining 1 envelope vanilla instant breakfast mix, 1 cup frozen peaches, 1 cup low-fat milk and 6 ounces low-fat peach yogurt.
The chicken and white bean soup recipe calls for 1 skinless rotisserie chicken breast, 1 sliced onion, 2 sliced celery stalks, 3 sliced carrots and 1 tablespoon canola oil, according to the American Cancer Society. Rinse and drain a 15-ounce can Great Northern beans, and also prepare 6 cups low-sodium chicken broth, 2 cups water, salt and pepper.
Sauté the breastbones, chicken wings and other ingredients over medium heat for up to 10 minutes or until the vegetables are soft, recommends the American Cancer Society. Boil after adding the chicken broth and water, lower the heat, and simmer for up to 20 minutes while covered. Cook for another five minutes after stirring in the chicken meat and beans. Serve without wings and bones, and season with salt and pepper to taste.
To make the peach yogurt frost, combine the ingredients in a blender, and mix until smooth, advises the American Cancer Society. Serve the drink after chilling.