Low Sodium Chicken Noodle Soup Kidney Friendly
Servings: 6
Calories: 156kcal
Yummy and low sodium Kidney Diet Friendly Chicken Noodle Soup Recipe
Print Recipe
Ingredients
- 1 tablespoon Unsalted Butter
- ½ cup Chopped Onions
- ½ cup Chopped Celery
- 5 cups Low sodium Chicken Broth
- 8 ounces Chicken Breast chopped
- 2 cups Egg Noodles Dry
- 1 cup Diced Carrots
- ½ teaspoon Ground Basil
- ½ teaspoon Ground Oregano
- ¼ teaspoon Ground Black Pepper
Instructions
- Dice chicken and cook in a hot, non stick 5 quart pan. Then clean and chop all your vegetables.
- In a 5 quart Dutch oven, over medium heat, melt butter. Cook onion and celery in butter until just tender, about 5 minutes.
- Pour in chicken stock and stir in chicken, noodles, carrots, basil, oregano, and pepper. Bring to a boil.
- Reduce heat and simmer for about 20 minutes. Serve. Makes 6 servings, and approximately 2 cups equals a serving.
Notes
5 quart pan/ Dutch oven is best for this recipe. Cooking all items in the same pan saves dishes. Easy to store in the refrigerator or divide into servings and freeze.
Nutrition
Calories: 156kcal | Carbohydrates: 15g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 128mg | Potassium: 455mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3683IU | Vitamin C: 3mg | Vitamin D: 0.1µg | Calcium: 33mg | Iron: 1mg | Phosphorus: 183mg
