Chicken Corn Soup
- 4 pound roasting chicken
- 14 cups water
- 6 ounces medium-size flat noodles, uncooked
- 2 cans unsalted corn, drained
- 1 tablespoon dried parsley
- 1/4 teaspoon black pepper
- In a large pot over medium heat, cook chicken in about 8 cups water. When chicken is cooked, remove from broth and cool. Reserve broth.
- Cook noodles according to package instructions, but omit the salt. Drain and set aside.
- Skim fat from chicken broth.
- Chop chicken into bite-sized pieces.
- Place chopped chicken, 6 cups reserved chicken broth, and 6 cups water in a 6-quart kettle.
- Add drained corn, cooked noodles, parsley, and pepper into kettle. Stir and simmer until hot.
- Recipe analysis includes regular canned corn and unsalted chicken broth. Unsalted canned corn will reduce sodium to 101 mg per serving.
- Enjoy a 2 cup serving as a main entrée or reduce to 1 cup of soup as an appetizer or snack.
- A 2 cup portion provides 1 cup of liquid and 1 cup of solids.
- If you are on a lower protein diet use only half the chicken meat which is approximately 2 cups.
Submitted by: DaVita dietitian Cristin from Pennsylvania.
Nutrients per serving
Protein 25 g
Carbohydrates 17 g
Fat 6 g
Cholesterol 67 mg
Sodium 240 mg
Potassium 303 mg
Phosphorus 212 mg
Calcium 21 mg
Fiber 1.4 g
Kidney and kidney diabetic food choices
- 3 meat
- 1 starch
- 1/2 vegetable, low potassium
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