Rotisserie Chicken Noodle Soup
- CKD non-dialysis
Remove chicken from bones and chop into bite-sized pieces. Measure 4 cups for the soup.
Pour chicken broth in a large stock pot; bring to a boil.
Chop onion; slice celery and carrots.
Add chicken, vegetables and noodles to stock pot.
Bring to a boil and cook approximately 15 minutes until noodles are done.
Garnish with chopped parsley.
Nutrients per serving
- Calories 185
- Protein 21 g
- Carbohydrates 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
- 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.