Chicken Noodle Soup

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Portions:
4

Serving Size:
1 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein

Ingredients

  • 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

Preparation

  1. Pour chicken broth and water into a slow cooker set on high-heat setting.
  2. Season with poultry seasoning, pepper and salt.
  3. Shred chicken. Dice carrot small.
  4. Add chicken, carrots and egg noodles to soup.
  5. Cook on high-heat setting for 20 to 25 minutes or until noodles are cooked.

Helpful hints

  • 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.)

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

  • 2 meat
  • 1 starch

Carbohydrate choices

1

Submitted by: DaVita dietitian Sara from California.

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