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Recipe tags: Chicken, Soup, Stove Top

Appetizers and snacks

Cream of Chicken Wild Rice Asparagus Soup

Recipe submitted by DaVita dietitian Brenda from Washington.

Portions: 8

Serving size: 2 cups

Ingredients

Preparation

1. Soak wild rice in hot water for 30 minutes, then drain. 
2. In a saucepan, combine wild rice and 2 cups chicken broth. Bring to a slow boil and reduce heat to a simmer. Cook for about 45 minutes, covered. 
3. Remove from heat, allow rice to sit, covered, for additional 15 minutes. Set aside and let cool.
4. In a Dutch oven, melt butter and sauté the garlic and onion until tender. Add carrots and asparagus. Continue to cook until tender. 
5. Mix in flour and cook over low heat for approximately 10 minutes, stirring frequently. 
6. Pour in remaining 4-1/2 cups chicken broth and vermouth. Using a wire whisk, blend until smooth.
7. Add diced chicken, seasonings, and then slowly add the nondairy creamer. Simmer for 20 minutes. 
8. Fold in prepared wild rice, and serve. Top with parsley and chives as a garnish if desired.

Nutrients per serving

• Calories: 385
• Protein: 18 g
• Carbohydrate: 31 g
• Fat: 21 g
• Cholesterol: 42 mg
• Sodium: 315 mg
• Potassium: 415 mg
• Phosphorus: 209 mg
• Calcium: 37 mg
• Fiber: 2.0 g

Renal and Renal Diabetic Food Choices

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

Carbohydrate Choices

• 2 

Helpful Hints

• Steps 1 through 3 can be done up to 24 hours ahead; refrigerate cooked rice until ready to use.
• Count as 1 cup fluid if you are on a fluid restriction.
• Omit the salt if reduced-sodium broth is used instead of low-sodium broth.
• A two-cup serving is meal size portion. For an appetizer portion decrease serving to 3/4 cup. (153 cal, 7 g protein, 12 g carbohydrate, 8 g fat, 120 mg sodium, 158 mg potassium, 80 g phosphorus).

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