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January 2018 | Recipes

Ingredients:

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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:

  1. Combine rice with 2 cups chicken broth and ½ cup water. Cook in a rice cooker or on the stove
  2. Melt butter in a saucepan. Add onion and sauté until
  3. Blend in flour. Gradually add remaining chicken
  4. Cook over medium heat, stirring constantly, until mixture thickens
  5. Stir in rice, chicken and carrots. Simmer for 5
  6. 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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