Serving Size:
1-1/2 cups

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


  • 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 


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

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.

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

Renal and renal diabetic food choices

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

Carbohydrate choices


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