Chicken Noodle Soup
- CKD non-dialysis
- 1-1/2 cups low-sodium chicken broth
1 cup water
1/4 teaspoon poultry seasoning
1/4 teaspoon black pepper
1/4 teaspoon salt
1 cup chicken, cooked
1/4 cup carrot
2 ounces egg noodles, uncooked
Pour chicken broth and water into a slow cooker set on high-heat setting.
Season with poultry seasoning, pepper and salt.
Shred chicken. Dice carrot small.
Add chicken, carrots and egg noodles to soup.
Cook on high-heat setting for 20 to 25 minutes or until noodles are cooked.
Nutrients per serving
- Calories 141
- Protein 15 g
- Carbohydrates 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
- This recipe is best if made with homemade chicken stock instead of canned broth.
Fettuccine noodles work well in this recipe as a substitute for egg noodles. Do not overcook or noodles will be mushy.
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.)