Rotisserie Chicken Noodle Soup

Portions:
10

Serving Size:
1-1/4 cups

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

Ingredients

  • 1 prepared rotisserie chicken
  • 8 cups low-sodium chicken broth
  • 1/2 cup onion
  • 1 cup celery
  • 1 cup carrots
  • 6 ounces wide noodles, uncooked
  • 3 tablespoons fresh parsley

Preparation

  1. Remove chicken from bones and chop into bite-sized pieces. Measure 4 cups for the soup.
  2. Pour chicken broth in a large stock pot; bring to a boil.
  3. Chop onion; slice celery and carrots.
  4. Add chicken, vegetables and noodles to stock pot.
  5. Bring to a boil and cook approximately 15 minutes until noodles are done.
  6. Garnish with chopped parsley.

Helpful hints

  • Make a batch and eat soup all week, or cut recipe in half to make a smaller batch.
  • Low-sodium broth contains 140 mg sodium or less per cup. Look for Campbell’s® low-sodium broth, Health Valley® low-sodium broth or Nature’s Choice® low-sodium broth. Avoid low-sodium broth with potassium chloride — it is very high in potassium.

Nutrients per serving

Calories 185

Protein 21 g

Carbohydrates 14 g

Fat 5 g

Cholesterol 63 mg

Sodium 361 mg

Potassium 294 mg

Phosphorus 161 mg

Calcium 22 mg

Fiber 1.4 g

Renal and renal diabetic food choices

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

Carbohydrate choices

1

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