Hearty Chicken Soup

Reviews

Portions:
8

Serving Size:
1-1/2 cups

Diet Types:

Cut chicken into bite-size pieces. Dice onion and celery. Peel and slice carrots.Cut green beans into 2-inch pieces.
In a large skillet over medium heat, lightly brown chicken for 5 to 6 minutes. Remove from heat.
In a separate skillet, heat olive oil over medium heat and sauté onion and celery for 5 minutes.
Add chicken pieces, carrots, green beans, flour, oregano, basil, nutmeg and thyme. Mix well and cook for 3 minutes.
Transfer ingredients to a 4-quart pan. Add broth and milk; bring to a boil.
Stir peas into soup and cook for 5 minutes.
Add pepper to taste before serving.

Reduced-sodium broth usually contains between 480 mg to 600 mg sodium per cup.
One medium onion yields 1/2-cup diced.
Count one serving as 4 ounces liquid, if you are limiting fluids.
Rice milk or almond milk can be used instead of 1% low fat milk. Compare labels and look for the lowest potassium and phosphorus content.

Submitted by: Recipe created by DaVita social worker Linda, and submitted by DaVita dietitian Kristy from Michigan.