/Kidney Friendly Soups And Stews

Kidney Friendly Soups And Stews

Video: Kidney Friendly Soups And Stews


Hey! Oh my gosh what is it doing? How do I tell it to stop? Hey! Okay, there we go again. Sorry I was playing with some of the controls before the go-live. This is Mathea Ford with renaldiethq.com and I was playing around with some of the different things that Facebook Live does beforehand and obviously, I just turned one on that I didn't mean to and had fire breathing from my mouth. It is another day and today I want to talk about kidney friendly soups and stews because that is a food that's like a comfort food and honestly, today I'm not feeling very good I had a migraine a little earlier I took a little nap so I feel better but there's gonna be days when you don't feel good at all.

You're tired, you have anemia, you can't get around as much, your bones ache and just general side effects of kidney disease and honestly, getting older which I have myself and I'm not I'm 45. All those things together makes you kind of like some comfort food every now and then. If you're not on a fluid restriction which most of you probably are not then you can try some of these soups and stews and have a nice comfort food. The other best part of this is you can put some in the crock pot and cook it all day and then also you can cook a double or a triple batch and really save that for next time so you can save it in little quart sized containers and just have your portions already done and then take it out put it in the microwave and warm it up and there you go you got some quick food for you to eat.

That's really good cuz you made it yourself and it's not too salty and all that stuff. Today, I wanted to give you just a couple of kidney friendly soups that and a stew that I like. I said a couple really just one of each. The first one is Chicken Ole soup. I have recipes on my blog for chicken ole soup and I will put the link in the information below but the way you just do that is you cook some chicken breast. For you it's gonna depend on if you think about how many portions you're making and how much you're going to get out of it. If you're making 4 portions for example and each one is a cup you're making 4 cups then you're gonna want to make sure that you're only using about a pound of meat so that you're each gonna get 16 ounces is a pound of meat cut that into fours that's 4 ounces each and by the time it's cooked it's 3 so that's gonna give you quite a bit of meat in your portion size so you may even make that a 6 portion so you're not overdoing it on the protein. But basically you put, you cook your chicken, you chop it up and then you put a little bit of unsalted butter in the pan.

You do some celery, you do some carrots, you do some onions – those are all really yummy vegetables and you can even put a little bit of flour in the pan after you're done cooking up the onions and carrots and celery to thicken it up a little bit. The flour with the butter makes what's called a roux and it's a little bit thick and then you add some low-sodium chicken broth that you may make yourself or some of the unsalted chicken stock or broth from the store and then you can add egg noodles which are not going to add a lot of protein but are gonna be good healthy you know kind of adding a little bit of bulk to the meal and you simmer it for 5 or 10 minutes because everything's already cooked pretty much so you're somewhere in it just to soften up those vegetables and maybe 30 minutes and then you've got some soup.

Like I said the best thing you can do is double or triple that recipe and then put it in a portion size containers freeze it and you got food for the rest of the week or the month or next time you need it. Let's talk about some beef stew. First of all, with the chicken noodle soup you can do that with just veggies so you don't have to add any sort of you know chicken to it if you if you're vegetarian and so the beef stew the thing you can do is you have about same deal with the meat think about how many portions it's gonna be you want to try to end up with about three ounces of meat per portion which is actually quite a bit of meat in a stew so you may even go a little lower than that. If you are wanting to make like six portions you use a pound of meat that gives you a little bit about three ounces each. You're going to do some celery or you can use some carrots, a potato.

If you're concerned about potassium with the potatoes, you're gonna soak it and remove the potassium, leach some of the potassium out but if you're not too concerned about potassium, just add the potato, an onion chopped so you've got celery, carrots and onions common between these two recipes so you could make those up and then some garlic and mushrooms, you've got a little bit of beef broth that can come out into the play and then some flour to dredge that, so you're gonna chop the meat up and dredge it in the flour in little pieces so it kind of gives it some meatiness and thickness to it and then brown the beef remove those pieces, put all the vegetables in there except the potatoes and cook them with a little bit of butter. Let it cook for a little bit and then add the broth and cooked beef and boil it and then let it simmer for 30 to 40 minutes and a little bit of spices if you like them. I personally like a little cumin, cumin this kind of fajita meat seasoning and it really tastes good in all kinds of food.

Then, there's you can add to that the beef stew so it doesn't the potatoes are kind of like the egg noodles are in the chicken noodle soup but it doesn't have to you can add a little bit of noodles to this one if you like instead of the potatoes or rice instead of the potatoes same thing with the chicken noodle recipe it wouldn't be chicken noodle soup but you could add rice instead of the noodles. If you're just looking for something to change it up a little bit you can do that. Those should be some nice healthy kidney friendly recipes. The salt eater just gonna have to watch with the low sodium broth. How low sodium it is. If you want to cut it in half with water to try to make it a little lower sodium that would be great if you want to make it on your own boiling the bones or boiling vegetables and making the broth that's another good idea too. That's what I wanted to talk about today. I hope you have a great day and I hope you're looking forward to next week it's Sunday so hopefully this is kind of a little bit of a nice day for you to just relax and think about making some yummy stews or soups that you can then have for the rest of the week and warm up and or if you're caring for someone who has kidney disease and you'd like to like for example my father lives with me and he likes eating chili so I sometimes make up a big pot of chili and he just eats that throughout the week because we all know chili tastes better the next time you cook it so he'll just take a scoop of that and then obviously after a week in the refrigerator you know it's not necessarily the best thing to do to leave it that long so I might take some and put it in packages and freeze it if there's still some left but honestly that's one of the best things I can do for him because that's for him a good easy way to eat and get some nutrition and not have to worry about making something and it's healthy because I made it.

Have a great day. Again this is Mathea Ford with renaldiethq.com. Head on over to the website and on the front page renaldiethq.com, there's four buttons, you can click one to say whether you are new to kidney disease, whether you have diabetes and kidney disease or dialysis and you'll get a free seven days of meal plans and then you can look on that further and see what else you might be interested in. Have a great day. Bye bye..