Get a brand new, kidney-friendly recipe* delivered to your inbox each month, courtesy of Jessianna Saville, MS, RDN, CSR, LD, CLT, a member of the Ed Center Advisory Council and Founder & CEO of the Kidney Nutrition Institute.
Our featured recipe for January is the perfect cozy meal for winter weather: One-Pot Chicken and Dumplings
Recipe created by The KidneyRD Team
Makes 6 servings
- 5 tablespoons cold unsalted butter divided
- 1 small yellow onion minced
- 1 stalk celery thinly sliced
- 2 carrots diced medium
- 1 1/4 cups all-purpose flour divided
- 3 cups low sodium chicken broth **see note
- 1 1/2 cups diced cooked chicken
- 1/3 pound green beans trimmed and cut into 1-inch pieces (or just use frozen green beans)
- Optional spices we think these make the recipe go from good to wow!
- 1 bay leaf
- 1 tablespoon parsley
- 1/4 teaspoon celery seed
- 1/2 teaspoon rosemary
- 1/2 teaspoon thyme
- 3 drops sriracha sauce
- Pepper to taste
- 1 teaspoon baking powder preferably Ener-G Baking Powder Substitute
- 2 tablespoons chopped fresh parsley plus more for topping
- 1/2 cup unsweetened almond milk or rice milk
- In a large saucepan, melt 3 tablespoons butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add 1/4 cup flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken, green beans, spices and season with salt and pepper.
- Make dumplings: Whisk together 1 cup flour, baking powder, 1/2 tsp coarse salt (opt), and 2 tablespoons parsley. Cut in 2 tablespoons butter. Stir in almond milk. Drop heaping spoonfuls of batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped parsley.
**Look carefully at your label for your broth and stock. They vary widely in potassium and sodium content. ** I added a 1/2 tsp salt after tasting it. This adds ~200 mg sodium/serving. You may not need this, and ideally you’d leave it out. However, in perspective 366 mg sodium for a cup of soup is very reasonable for a meal.
Tip: Add more vegetables to your meal by having a salad on the side. You can also add more low potassium vegetables in your stew! Some good options to add per serving: 1 cup of kale (adds 73 mg potassium), ½ cup of broccoli (adds 115 mg potassium), or 1/2 cup of cauliflower (adds 150 mg potassium).
*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.