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Recipe tags: Chicken, Soup, Stove Top

Appetizers and snacks

Hearty Chicken Soup

Recipe created by DaVita social worker Linda, and submitted by DaVita dietitian Kristy from Michigan.

Portions: 8

Serving size: 1-1/2 cups

Ingredients

• 1 pound boneless, skinless chicken breasts cut in 1" pieces
• 1-1/2 cups onion, diced
• 1-1/2 cups celery, diced
• 1 tablespoon olive oil
• 1 cup fresh or frozen carrots, sliced
• 1 cup fresh or frozen green beans
• 3 tablespoons all-purpose flour
• 1 teaspoon dried oregano
• 2 teaspoons dried basil
• 1/4 teaspoon nutmeg
• 1 teaspoon thyme
• 32 ounces 50% reduced-sodium chicken broth
• 1/2 cup nondairy creamer or rice milk
• 2 cups fresh or frozen green peas
• black pepper to taste

Preparation

1. In a large skillet over medium heat, lightly brown chicken for 5 to 6 minutes. Remove from heat.
2. In a separate skillet, heat olive oil over medium heat and sauté onion and celery for 5 minutes.
3. Add chicken pieces, carrots, green beans, flour, oregano, basil, nutmeg and thyme. Mix well and cook for 3 minutes.
4. Transfer ingredients to a 4-quart pan.  Add broth and milk substitute; bring to a boil.
5. Stir peas into soup and cook for 5 minutes.
6. Add pepper to taste before serving.

Nutrients per serving

• Calories: 183
• Protein:  17 g
• Carbohydrate:  17 g
• Fat:  5 g
• Cholesterol:  37 mg
• Sodium:  385 mg
• Potassium:  369 mg
• Phosphorus:  163 mg
• Calcium:  60 mg
• Fiber:  4.5 g

Renal   and Renal Diabetic Food Choices

• 2 meat
• 1 vegetable, medium potassium
• 1/2 starch

Carbohydrate Choices

•   1

Helpful Hints

• Fifty-percent reduced-sodium broth usually contains between 480 mg to 600 mg sodium per cup. College Inn® brand was used in the analysis of this recipe.
• One medium onion yields 1/2-cup diced.
• Count one serving as 4 ounces liquid, if you are limiting fluids.
• Rice milk is much lower in potassium and phosphorus compared to milk. Look for brands that are not enriched and are without added calcium or phosphorus.

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