February can be a time of cold and snow, especially in Denver, Colorado. Many of us crave warm meals during the winter months after a long day. I work with patients with chronic kidney disease and end stage renal disease. A renal diet can seem very restrictive and many of my clients feel they can no longer enjoy the “winter” foods (such as soup) they once enjoyed due to concerns for high sodium, potassium, and phosphorus. A crowd favorite soup has always been chicken noodle soup. Below is a recipe I like to recommend to my clients that can be enjoyed by most people in the family.
Portions: 10 Serving Size: 1-1/4 Cups
· 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
Nutrients per serving
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
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.
By Liz Graham, RDN