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Recipe tags: Chicken, Easy, Quick, Soup

Meats and seafood

Rotisserie Chicken Noodle Soup

Recipe submitted by DaVita renal dietitian Elizabeth from Pennsylvania.

Portions:  10

Serving size:  1-1/2 cups

Ingredients

• one prepared rotisserie chicken
• 8 cups low-sodium chicken broth
• 1/2 cup onion, chopped
• 1 cup celery, sliced
• 1 cup carrots, sliced
• 6 ounces  wide noodles, dry

Preparation

1. Remove chicken from bones and chop into bite-sized pieces. Measure 4 cups for the soup.
2. Pour chicken broth in a large stock pot; bring to a boil.
3. Add vegetables and noodles.
4. Bring to a boil and cook approximately 15 minutes until noodles are done.

Nutrients per serving

• Calories:  185
• Protein:  21 g
• Carbohydrate:  14 g
• Fat:  5 g
• Cholesterol:  63 mg
• Sodium:  361 mg
• Potassium:  294 mg
• Phosphorus:  161 mg
• Calcium:  22 mg
• Fiber:  1.4 g

Renal and Renal Diabetic Food Choices

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

Carbohydrate Choices

•  1

Helpful Hints

• Make a batch and eat soup all week, or cut recipe in half to make a smaller batch.
• Low-sodium broth contains 140 mg sodium or less per cup. Look for Campbell’s® low-sodium broth, Health Valley® low-sodium broth or Nature’s Choice® low-sodium broth. Avoid low-sodium broth with potassium chloride — it is very high in potassium.

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