Recipe printed from:

Chicken Stew with Mushrooms and Kale

Chef Leslie Cairns

Chicken Stew with Mushrooms and Kale

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 tablespoon olive oil
  • 2 cups cooked chicken (or turkey), chopped
  • 2 cups no-salt added or homemade chicken stock
  • 1/2 tablespoon poultry seasoning
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon 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.

Nutrient Analysis

  • Calories: 199 KCal
  • Protein: 25 g
  • Carbohydrates: 12 g
  • Fibre: 2 g
  • Total Fat: 6 g
  • Sodium: 94 mg
  • Phosphorus: 254 mg
  • Potassium: 500 mg

Renal Diet Nutrient Analysis

Servings per recipe: 4

Serving size: 1/4 of the recipe

Renal and Diabetic Exchanges

Renal exchange: 3 protein, 1 vegetable

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup

3 thoughts on “Chicken Stew with Mushrooms and Kale

  1. 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.

    1. 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.

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