Cream of Chicken Wild Rice Asparagus Soup
- CKD non-dialysis
- Lower Protein
- 3/4 cup long grain and wild rice blend
- 2 cups asparagus
- 1 cup carrots
- 1/2 cup onion
- 3 garlic cloves
- 1/4 cup unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon thyme
- 1/2 teaspoon fresh ground pepper
- 1/4 teaspoon nutmeg
- 1 bay leaf
- 1/2 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1/2 cup extra dry vermouth
- 2 cups cooked chicken
- 4 cups unsweetened almond milk, unenriched
- Prepare the long grain and wild rice blend according to package instructions, omitting salt and seasoning packet if included
- Remove the pan from heat, allow rice to sit, covered, for additional 15 minutes. Set aside and let cool.
- Dice the asparagus, carrots and onion. Mince the garlic.
- In a Dutch oven, melt the butter and sauté the garlic and onion until tender. Add carrots, herbs and spices. Continue to cook over medium heat until tender.
- Mix in the flour and cook over low heat for approximately 10 minutes, stirring frequently.
- Pour in the 4 cups of chicken broth and vermouth. Using a wire whisk, blend until smooth.
- Dice the cooked chicken into small pieces. Add chicken and asparagus to the soup, then slowly add the almond milk. Simmer for 20 minutes.
- Fold in prepared rice, and serve.
- Steps 1 through 3 can be done up to 24 hours ahead; refrigerate cooked rice until ready to use.
- Count as 1 cup fluid if you are on a fluid restriction.
- Omit the salt if reduced-sodium broth is used instead of low-sodium broth.
- A two-cup serving is meal size portion. For an appetizer portion decrease serving to 3/4 cup (118 cal, 8 g protein, 11 g carbohydrate, 4 g fat, 154 mg sodium, 211 mg potassium, 101 g phosphorus).
Submitted by: DaVita dietitian Brenda from Washington.
Nutrients per serving
Protein 21 g
Carbohydrates 28 g
Fat 11 g
Cholesterol 45 mg
Sodium 385 mg
Potassium 527 mg
Phosphorus 252 mg
Calcium 183 mg
Fiber 3.3 g
Kidney and kidney diabetic food choices
- 2 meat
- 1-1/2 starch
- 1 vegetable, low potassium
- 1 milk substitute
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