Moroccan Chicken Soup
1-1/4 cups soup + 1/2 cup couscous
- CKD non-dialysis
- Lower Protein
- 1 pound chicken legs, skinless
- 7-1/2 cups water
- 2 cups spaghetti squash
- 1/3 cup garbanzo beans
- 1 cup zucchini
- 1 tablespoon cilantro
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup couscous, dry
- Place chicken legs and 6 cups water in a covered soup pot and simmer until chicken is cooked thoroughly (approximately 1 hour).
- While chicken is cooking, prepare spaghetti squash. Cut squash in half and remove seeds. Place cut side down in a baking dish with 2 tablespoons water and cover with plastic wrap. Microwave on high for 8 minutes until tender but still firm. Let squash cool 10 minutes; remove skin and cut squash into cubes. Measure 2 cups; reserve extra squash for use in other meals.
- Add spaghetti squash and garbanzo beans to soup pot with chicken. Simmer for 15 minutes.
- Chop zucchini and cilantro. Add zucchini, cilantro and spices to soup pot. Cook for another 15 minutes.
- To prepare couscous, boil 1-1/2 cups water. Remove from heat, add dry couscous and stir well. Cover pan and let stand for 5 minutes. Fluff with a fork before serving. Makes 3 cups.
- Serve soup over 1/2-cup prepared couscous.
- If desired, remove chicken from bones after step #1.
- Garbanzo beans are also known as chickpeas. Measure carefully—portion must be limited due to higher potassium and phosphorus content in beans.
- This recipe makes a complete meal when complemented with a beverage and dessert.
Submitted by: DaVita dietitian Laura from Nevada.
Nutrients per serving
Protein 18 g
Carbohydrates 29 g
Fat 4 g
Cholesterol 42 mg
Sodium 313 mg
Potassium 296 mg
Phosphorus 148 mg
Calcium 42 mg
Fiber 3.0 g
Kidney and kidney diabetic food choices
- 2 meat
- 1 vegetable, medium potassium
- 1-1/2 starch
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