Cream of Chicken Wild Rice Asparagus Soup
Diet types:
- CKD non-dialysis
- Dialysis
- Diabetes
Recipe submitted by DaVita dietitian Brenda from Washington.
Portions: 8
Serving size: 2 cups
Ingredients
- 1/2 cup wild rice
- 2 cups hot water
- 6-1/2 cups low-sodium chicken broth (divided use)
- 1/4 cup unsalted butter
- 3 large cloves garlic, minced
- 1/2 cup onion, chopped
- 1 cup carrots, diced
- 2 cups asparagus, trimmed and diced
- 1/2 cup all-purpose flour
- 1/2 cup extra dry vermouth
- 2 cups cooked chicken, diced small
- 1/2 teaspoon thyme
- 1 bay leaf
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- fresh ground pepper to taste
- 4 cups liquid nondairy creamer
- parsley and chives (optional)
Preparation
Soak wild rice in hot water for 30 minutes, then drain.
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.
Remove from heat, allow rice to sit, covered, for additional 15 minutes. Set aside and let cool.
In a Dutch oven, melt butter and sauté the garlic and onion until tender. Add carrots and asparagus. Continue to cook until tender.
Mix in flour and cook over low heat for approximately 10 minutes, stirring frequently.
Pour in remaining 4-1/2 cups chicken broth and vermouth. Using a wire whisk, blend until smooth.
Add diced chicken, seasonings, and then slowly add the nondairy creamer. Simmer for 20 minutes.
Fold in prepared wild rice, and serve. Top with parsley and chives as a garnish if desired.
Renal and renal diabetic food choices
- 2 meat
- 1 starch
- 1 nondairy
- 1 vegetable, medium potassium
Carbohydrate choices
2
Helpful hints
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