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Recipe tags: Chicken, Soup, Stove Top

Meats and seafood

 Chicken Noodle Soup

Recipe submitted by DaVita dietitian Sara from California.

   Portions:  4                     

   Serving size:  1 cup

   Ingredients

•    1-1/2 cups homemade chicken stock
•    1 cup water
•    1/4 teaspoon poultry seasoning
•    1/4 teaspoon black pepper
•    1/4 teaspoon salt
•    1 cup chicken, cooked and shredded
•    1/4 cup carrot, diced small
•    2 ounces egg noodles, uncooked

Preparation

1. Pour chicken stock and water into a slow cooker set on high-heat setting.
2. Season with poultry seasoning, pepper and salt.
3. Add chicken and carrots.
4. Add egg noodles to soup.
5. Cook on high-heat setting for 20 to 25 minutes or until noodles are cooked.

   Nutrients per serving

• Calories: 141
• Protein: 15 g
• Carbohydrate: 11 g
• Fat: 4 g
• Cholesterol: 49 mg
• Sodium: 191 mg
• Potassium: 135 mg
• Phosphorus: 104 mg
• Calcium: 16 mg
• Fiber: 0.7 g

   Renal and Renal Diabetic Food Choices

• 2 meat
• 1 starch

   Carbohydrate Choices

•   1

   Helpful Hints

• Do not overcook or noodles will be mushy.
• Fettuccine noodles work well in this recipe as a substitute for egg noodles.
• Omit salt if using commercially-prepared broth or stock that contains more than 140 mg sodium per cup.
• Cook a whole chicken in a slow cooker to make stock and provide some of the chicken for this recipe. (See Slow Cooker Whole Chicken recipe on DaVita.com.)

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