Print Portions:
6
Serving
Size:
1 cup
- Diet
Types:
- Diabetes
- Dialysis
- Lower Protein
- CKD non-dialysis
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 1 rib of celery
- 2 cups cooked chicken
- 4 garlic cloves
- 1 large carrot
- 8 cups water, divided
- 2 tablespoons Worcestershire Sauce
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 3/4 teaspoon pepper
- 3/4 cup uncooked rice
Preparation
- Chop onion, celery and chicken. Mince garlic and slice the carrot. Heat a 5-quart saucepan over medium heat. Add in olive oil, onion, celery, garlic, and carrot. Sauté about 5 minutes or until vegetables are tender.
- Add in the chicken and 4 cups of the water, Worcestershire sauce, lemon juice, salt, pepper, and rice. Cook 15 minutes over medium heat or until rice is done.
- Add last 4 cups of water and continue cooking until heated through.
Helpful hints
- Cutting salt back to 1/4 teaspoon will bring the sodium down to 211 mg per serving.
- You may use brown or white rice in this recipe. The brown rice may take a little longer to soften. The brown rice has slightly more potassium and phosphorus, but not all of those minerals will be absorbed by the body.
Submitted by: ºìÌÒÊÓƵ¸ßÇåappÏÂÔØ dietitian Adriann on behalf of her patient Carol.
Nutrients per serving
Calories 232
Protein 17 g
Carbohydrates 24 g
Fat 6 g
Cholesterol 40 mg
Sodium 309 mg
Potassium 293 mg
Phosphorus 155 mg
Calcium 46 mg
Fiber 1.2 g
Added Sugar 0 g
Kidney and kidney diabetic food choices
- 2 protein
- 1 starch
- 1 vegetable, low potassium
Carbohydrate choices
1-1/2
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