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Recipe tags: Chicken, Soup, Stove Top

Appetizers and snacks

Low Sodium Chicken Soup

Recipe submitted by DaVita dietitian Melissa from Indiana.

Servings: 10

Serving size: 1-1/2 cups

Ingredients

• 1 tablespoon butter
• 1 tablespoon onion, chopped
• 7-1/2 cups water
• 5 cups low sodium chicken broth
• 1 pound cooked skinless chicken breast, cubed
• 4 celery stalks, diced
• 2 tablespoons fresh parsley
• 1/8 teaspoon pepper
• 1 cup raw carrots, sliced in 1/2-inch thick pieces
• 1 cup frozen mixed vegetables

Preparation

1. Sauté butter and onion in 4-quart pot for 5 minutes, until tender.
2. Add water and chicken broth and bring to a boil.
3. Add chicken, celery, parsley and pepper, then cover and simmer for 30 minutes.
4. Add carrots, cover and simmer for 20 minutes.
5. Add frozen vegetables, cover and simmer 20 minutes longer.

Nutrients per serving

• Calories: 97
• Protein: 13 g
• Carbohydrates: 5 g
• Fat: 3 g 
• Cholesterol: 31 mg 
• Sodium: 301 mg 
• Potassium: 274 mg
• Phosphorus: 116 mg
• Calcium:  27 mg
• Fiber:  1.6 g 

Renal and Renal Diabetic Food Choices

• 2 meat
• 1 vegetable, low potassium

Helpful hints

• Look for reduced sodium broth containing 500 milligrams sodium or less per 1 cup serving. Avoid low sodium broths and bouillons containing potassium chloride—it’s very high in potassium. Recommended brands include Health Valley No Salt, Fat Free Chicken Broth (www.HealthValley.com) (800-423-4846), Kitchen Basics Natural Chicken Stock (www.kitchenbasics.net), and Swanson 50% Less Sodium Chicken Broth (www.swansonbroth.com).
• If you are on hemodialysis or restricted fluid, be sure to count liquid in the soup as part of your fluid allowance for the day.

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