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

  1. 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.
  2. 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.
  3. 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.

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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