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CKD-Friendly variation of Chicken Noodle Soup
A comforting, low-sodium chicken noodle soup designed for a kidney-friendly diet. Tender chicken, soft noodles, and carrots simmer in a flavorful homemade herbal broth, offering warmth without the worry.
Build the flavorful broth base
Simmer the soup and cook the chicken
Cook the noodles separately
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A comforting, low-sodium chicken noodle soup designed for a kidney-friendly diet. Tender chicken, soft noodles, and carrots simmer in a flavorful homemade herbal broth, offering warmth without the worry.
This american recipe takes 50 minutes to prepare and yields 4 servings. At 194.16 calories per serving with 20.04g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Finish and serve the soup
For a vegetarian version, omit the chicken and use a low-sodium vegetable broth. Add 1 cup of cooked chickpeas or white beans for protein.
Simply swap the egg noodles for your favorite gluten-free pasta. Cook it separately as directed.
Use pre-cooked, shredded rotisserie chicken (unsalted, if possible) and add it at the end with the noodles to save time on poaching.
Chicken breast provides high-quality lean protein, essential for muscle repair and maintenance, without adding excess fat.
The warm, water-based broth helps with hydration and provides a comforting, soothing meal, especially when you're feeling under the weather.
This recipe relies on herbs, garlic, and onion for flavor, making it an excellent low-sodium choice for heart and kidney health.
Yes, this version is designed to be very healthy, especially for those on a kidney-friendly or low-sodium diet. It's packed with vegetables and lean protein, and uses herbs for flavor instead of salt.
One bowl of this soup contains approximately 200-250 calories, making it a light yet satisfying meal, especially when paired with a roll and salad.
Yes, you can freeze the soup base (broth, vegetables, and chicken) for up to 3 months. However, it's best to cook the noodles fresh when you reheat the soup, as frozen noodles can become mushy.
Cooking noodles in the soup can make the broth starchy and cloudy. For a kidney-friendly diet, cooking them in separate, unsalted water that is then discarded is a key step to control sodium and starch.
