Soup is one of the easiest and most delicious meals to make in the fall and winter, but many people with kidney disease aren’t sure how to enjoy soup without compromising on a healthy diet.
Soup is high in fiber, which can help delay gastric emptying and increase stomach volume, which can lead to feelings of fullness for longer, reducing hunger. However, it’s important to choose kidney-friendly recipes to avoid excess sodium and phosphorus additives.
Chicken Noodle Soup
A bowl of homemade chicken noodle soup is always comforting and can be healing for anyone with a cold. It’s also a great way to get in extra protein and vitamins when you need them most.
If you want to make this soup kidney friendly, start with low-sodium broth. Look for a brand like Campbell’s, Health Valley or Nature’s Choice.
Then, swap the chicken breasts out for thighs or even omit the meat entirely to make it a vegetarian version. You can also use rotisserie chicken or leftover shredded chicken to save on time.
You can also add a few cups of spinach for an extra pop of color and texture to the soup. And, of course, you can add a bit more broth to the soup as needed to thin it out without removing any flavor.
For an extra boost of flavor, you can also stir in a pinch of crushed bouillon granules. This will really help to give this soup a kick of flavor, especially with the carrots and celery that are in it!
If you prefer a creamier soup, you can add some whole milk or half-and-half to this recipe. However, if you don’t have any of those in your cupboard, you can always add some non-dairy milk.
You can eat this soup right away or make it in advance and freeze it to enjoy later on. Then, you’ll have a delicious pot of chicken noodle soup for your next sick day!
When serving, garnish each bowl with a few sprigs of parsley and/or a squeeze of lemon. If you’re feeling ambitious, serve with some fresh garlic bread!
Another idea is to replace the noodles with rice. A cup of cooked rice will add some extra bulk and fiber to the soup, too!
Then, if you’re looking to cut back on fat, skip the butter and instead add some olive oil. You can also try a non-dairy milk, such as oat or almond milk.
This is a simple chicken noodle soup that can be made in advance and stored in the refrigerator for up to 2 days or in the freezer for up to 3 months. It’s perfect for those who have colds or the flu, and it’s a great option for those with kidney problems because it contains less sodium than other varieties of chicken noodle soup.
Mushroom Soup
Mushrooms are a healthy, kidney friendly vegetable that is high in fibre. They also provide a good source of potassium, magnesium and folate. These nutrients help to keep your heart healthy and can reduce the risk of developing high blood pressure.
A delicious way to include these nutrients is by making mushroom soup! Here are some great recipes for homemade mushroom soup that you can make with ingredients you have on hand.
This easy, homemade soup is rich and flavourful, with a deep, earthy base. It’s a perfect dinner recipe to keep in your repertoire for cold weather and busy weeknights!
In this creamy soup, mushrooms and broth are slowly simmered to create a velvety texture that’s full of deep mushroom flavour. Then, a roux is added to thicken the soup without adding milk or cream.
The mushrooms are caramelised with butter, which gives them a sweet and earthy depth of flavour. Then, onions, garlic and thyme are added to the mixture. Cook until everything is tender and deeply flavorful.
It’s then pureed to give you a silky, smooth, creamy soup that’s ready in minutes! It’s the ideal comfort food and the best part is, it’s easy to make.
This recipe uses crimini and white button mushrooms for added texture, but you could also use any other combination of mushroom types you like. The savory mushroom flavor works well with the rich chicken stock in this recipe.
You can also try experimenting with different herbs to add extra zing and interest to the dish. You might prefer a hint of chives, rosemary or tarragon to balance the mushroomy flavours.
If you are on a diet, this soup is a healthy choice as it’s low in fat and sodium. The barley in this soup is also good for your heart. A high fiber diet has been shown to decrease the risk of heart disease.
A good homemade mushroom soup is so easy to make that you’ll never buy the stuff in a can again! It’s full of intense mushroom flavour and it’s ready in minutes. Then, all you need is a spoon to dig in and enjoy!
Vegetable Soup
Vegetable soup is a great, low-fat way to add more vegetables to your diet. It also has plenty of hearty veggies to help keep you feeling full. It’s an easy recipe to make and can be a quick meal for lunch or dinner.
Vegetable soup recipes are also a great way to use up leftover vegetables, especially at the beginning of the year when fresh veggies are abundant! You can choose from a variety of different types of vegetables to make your soup taste as good as possible.
The most important thing to remember when making vegetable soup is to start with fresh ingredients. Vegetables from the allium family (onions, leeks, and garlic) are always a good place to start as they will provide a lot of flavor.
You can then build on that with other vegetables from the same family to add texture and bulk, such as carrots, peas and squash. Finally, one or two tender leafy greens such as spinach or kale can really round out the flavors of your soup and help it to be more nutritious.
Adding beans to vegetable soup is a great way to boost the protein in your meal. Beans can be a little dry, so soaking them overnight or boiling them for 15 minutes before combining them with the rest of the soup helps to soften them and add more flavor.
If you’re not a fan of beans, feel free to swap them for other kidney friendly legumes like black beans, chickpeas or white beans. These are all great sources of fiber, potassium and phosphorus, so they’re a perfect addition to your soup.
Soup is a great way to add more fiber to your diet, so it’s an excellent choice for those on a kidney friendly diet. You can find plenty of different types of vegetable soup recipes online and in cookbooks.
Many of these soup recipes are incredibly versatile and can be made with almost any vegetables you have in your fridge or pantry. You can even change up the type of broth you use to make your vegetable soup more flavorful.
Beef Stew
Beef stew is one of the best dishes for kidney patients because it’s a hearty soup full of protein and vegetables. It’s easy to make and can be served with egg noodles, side salads or mashed potatoes.
The key to a great beef stew is choosing the right cut of meat. It should be a tougher, more flavorful cut with low fat content. Look for a round roast (also called a chuck) that has good marbling throughout, but avoid large chunks of fat in the meat itself. They won’t melt into the soup well and will make it chewy.
To achieve a deliciously tender stew, you need to slow-cook the meat. This helps to break down the meat’s collagen-rich connective tissue, releasing gelatin and creating a smooth broth with plenty of body.
You should also be sure to sear the beef before adding it to the pot, which caramelizes the exterior and gives the stew a deep flavor. A sticky, dark glaze will form at the bottom of the pan, which is known as “the fond” and is a major source of flavor.
Aside from the meat, you’ll need a variety of vegetables and aromatics for this stew to be flavorful. Begin by sauteing the carrots, celery, onion and mushrooms in a little oil until softened. You may need to add more oil during this process as it will be hot and you’ll want to use up as much of the liquid that comes off of the vegetables as possible.
Once the vegetables are tender, add the beef and cook until it’s completely browned on all sides. This step adds so much flavor to the stew and is essential for the perfect texture.
If you’re using a thick cut of beef, such as a top round roast, you may need to add more water to the stew during cooking. This will help to keep the stew from sticking to the bottom of the pot and to allow it to simmer gently, which is vital for achieving a tender stew that’s free from dried out pieces of beef.