January 2018 | Recipes
Ingredients:
Long grain white rice, uncooked 2/3 cup
Onion, minced 1 tablespoon
Fresh parsley, minced 1 tablespoon
Carrots, chopped* 1 cup
Chicken breast, cooked 2 chicken breasts (roughly 8 ounces)
Butter 2 tablespoons
All-purpose white flour ¼ cup
Low-sodium chicken broth 7 cups
Preparation:
2/3 cup
Onion, minced 1 tablespoon
Fresh parsley, minced 1 tablespoon
Carrots, chopped* 1 cup
Chicken breast, cooked 2 chicken breasts (roughly 8 ounces)
Butter 2 tablespoons
All-purpose white flour ¼ cup
Low-sodium chicken broth 7 cups
Preparation:
- Combine rice with 2 cups chicken broth and ½ cup water. Cook in a rice cooker or on the stove
- Melt butter in a saucepan. Add onion and sauté until
- Blend in flour. Gradually add remaining chicken
- Cook over medium heat, stirring constantly, until mixture thickens
- Stir in rice, chicken and carrots. Simmer for 5
- Garnish with parsley before
*For patients on a low potassium diet, the carrots should be boiled separately first and water discarded before adding to the soup
Yield: 8 servings. Each serving = 1 protein choice
Per Serving: 10g protein, 288mg potassium, 145mg phosphorus, 153mg sodium, 220 calories
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Portions: 4 Ingredients Directions Nutrition Facts (1 cup per serving) Calories: 225 Potassium: 257mg Protein: 15g Phosphate: 205mg Carbohydrates: 16g…