Kidneys in the Kitchen: Chicken Stew

It's unbelievably cold this week! Keep yourself warm and nourished with dialysis-friendly chicken stew from our Everyday Eating Cookbook. Order your free copy here.


CHICKEN STEW

1 frying chicken (2½ lb.)

½ cup fresh onion, chopped

1 cup fresh celery, diced

1 ½ cups unsalted chicken broth

½ lb. fresh tomatoes

1 tsp. black pepper

¼ cup margarine

1/8 tsp. garlic powder

1 Tbsp. cornstarch


Place chicken in large saucepan; cover with water and add garlic powder. Cook until tender. Remove from broth and allow chicken to cool. Reserve broth. Remove chicken meat from bones and dice. Discard as much skin as possible. Sauté onion and celery in margarine until tender. In medium-sized saucepan, combine diced chicken, onion and celery and margarine mixture, cut up tomatoes and the broth. Simmer for 15 minutes or until tomatoes are well done. Add cornstarch and simmer until thickened.



Servings: 6

Portion size: 3 oz.

1 serving = 3 meats and 1 fat exchange


Nutrient content per serving:

Calories 200

Protein 20 g

Sodium 210 mg

Potassium 385 mg

Phosphorus 250 mg


Don't forget! Check with your dietitian before making changes to your approved diet plan.

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