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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
- 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.
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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