A Family Recipe Book for Kidney Patients - National Kidney ...

Main dishesKidney Cooking | Georgia Council on Renal NutritionSoupsChicken Nood le SoupYield: 8 servingsIngredientsServing size: ¾ cup1 pound chicken parts 1 teaspoon red pepper¼ cup lemon juice 1 teaspoon caraway seed3 ½ cups water 1 teaspoon oregano1 tablespoon poultry seasoning 1 teaspoon sugar1 teaspoon garlic powder ½ cup celery1 teaspoon onion powder ½ cup green pepper2 tablespoons vegetable oil 1 cup egg noodles1 teaspoon black pepperDirections1. Rub chicken parts with lemon juice.2. In a large pot, combine chicken, water, poultry seasoning, garlic powder, onion powder,vegetable oil, black pepper, red pepper, caraway seed, oregano, and sugar together.Cook 30 minutes or until chicken is tender.3. Add remaining ingredients and cook for an additional 15 minutes. Serve hot.Note: Soup may require additional water; if so, add water ½ cup at a time.Nutritional content per serving110 calories 0 grams trans fat 17 milligrams sodium3 grams protein 12 milligrams cholesterol 101 milligrams potassium8 grams fat 7 grams carbohydrate 39 milligrams phosphorus2 grams saturated 0 grams fiber 21 milligrams calciumSuggestions• Other vegetables may be used: onions,mushrooms, carrots, pimentos, greenpeas, green beans, or whole kernel corn.• Additional seasonings that may be usedare sage, rosemary, marjoram, thyme, bayleaf, basil, and dill seed.• May use whole boneless chicken parts,without skin• May be served with unsalted crackers orregular bread.Reminder: count soup as part of daily fluid allowance.— 42 —