Hearty Chicken Soup

Name: Davita
Cook time: 8 min
Yield: 8

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 8

Serving Size: 1-1/2 cups

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Ingredients

1 pound boneless, skinless chicken breasts, uncooked
1-1/2 cups onion
1-1/2 cups celery
1 tablespoon olive oil
1 cup fresh carrots
1 cup fresh green beans
3 tablespoons all-purpose white flour
1 teaspoon dried oregano
2 teaspoons dried basil
1/4 teaspoon nutmeg
1 teaspoon thyme
32 ounces reduced-sodium chicken broth
1/2 cup 1% low fat milk
2 cups frozen green peas
1/4 teaspoon black pepper

Nutrients per serving

Calories 131

Protein 14 g

Carbohydrates 12 g

Fat 3 g

Cholesterol 32 mg

Sodium 343 mg

Potassium 467 mg

Phosphorus 171 mg

Calcium 67 mg

Fiber 2.8 g

Preparation

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.

Renal and renal diabetic food choices

1-1/2 meat
1/2 starch
1 vegetable, medium potassium

Carbohydrate choices

Helpful hints

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.

Related Tags:

Chicken Lower Protein Soup Stove Top

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Submitted by:

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

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