A quick and easy comfort dish for a meal at home.
Preparation time: 15 minutes; Cooking time: 20 minutes
1/4 cup
onion, diced
1
clove garlic, minced
1/2 cup
red pepper, chopped
1/2 cup
shitake mushrooms, washed, stemmed, and sliced
1/2 cup
button mushrooms, washed, stemmed and sliced
1 cup
kale, washed, stemmed, and chopped
1 tbsp
olive oil
2 cups
cooked chicken (or turkey), chopped
2 cups
no-salt added or homemade chicken stock
1/2 tbsp
poultry seasoning
1/2 tsp
paprika
1/4 tsp
garlic powder
1/2 tsp
ground black pepper
1 tbsp
cornstarch
1/2 cup
milk
1. Saute the onions and garlic together in a large skillet until they soften and the onions become translucent. Add the remaining vegetables and saute until they soften and the mushrooms start to brown.
2. Add the cooked chicken, chicken stock, and dry spices to the vegetable mixture and bring to a simmer.
3. In a separate container, combine the cornstarch and milk until smooth. Add to simmering stew and mix until thickened.
4. Once the stew has been thickened, it is ready to serve. Serve with rice or your favourite noodles.
Excellent recipe. Instead of adding the cornstarch and milk at the end, I added vermicelli noodles to soak up the liquid – it was delicious. My husband and I both loved it.
The sodium and potassium content seem high. Is it still appropriate for cod patients?
The sodium of 94mg is actually quite low. A food with less than 200mg of sodium per serving or a meal with less than 600mg is considered low sodium. As a side dish or an entrée this recipe is considered low in sodium.
Not all CKD patients need a potassium restriction. I recommend you speak with a registered dietitian to assess your kidney function, lab parameters and your potassium intake form other sources that day to help you fit this recipe into your diet.