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Recipe tags: Chicken, Native American, One dish meal, Soup, Stew, Stove Top

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Meats and seafood

Chicken Wild Rice Soup

Recipe submitted by DaVita renal dietitian Gail, MPH RD LN, from Minnesota.

Portions: 6

Serving size: 1 cup

Ingredients

• 2 tablespoons butter
• 1 tablespoon onion, minced
• 1/4 cup all-purpose white flour
• 4 cups low-sodium chicken broth
• 1 cup wild rice, cooked
• 1 cup white rice, cooked
• 8 ounces chicken breast, cooked, chopped
• 1 cup carrots, grated
• 1 cup Coffee Rich® nondairy creamer
• 1 tablespoon almonds, slivered
• parsley or chives, minced

Preparation

1. Melt butter in a saucepan; add onion and sauté until tender.
2. Blend in flour; gradually add chicken broth.
3. Cook over medium heat, stirring constantly, until mixture thickens slightly.
4. Stir in both wild and white rice, chicken, and carrots. Simmer 5 minutes.
5. Blend in nondairy creamer. Heat to serving temperature.
6. Add almonds; garnish with minced parsley or chives before serving.

Nutrients per serving

• Calories: 280
• Protein: 19 g
• Carbohydrate: 24 g
• Fat: 12 g
• Cholesterol: 43 mg
• Sodium: 170 mg
• Potassium: 313 mg
• Phosphorus: 182 mg
• Calcium: 29 mg
• Fiber: 1.5 g

Renal and Renal Diabetic Food Choices

• 2 meat
• 1-1/2 starch
• 1/2 fat

Carbohydrate Choices

• 1-1/2 

Helpful Hints

• Two-cups white rice, cooked, can be substituted for 1-cup wild rice and 1-cup white rice.
• Prepare rice according to package, omitting salt.
• If Coffee Rich® nondairy creamer is unavailable in your area, ask your dietitian for a recommendation on a low-potassium, low-phosphorus nondairy creamer.

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