Why It’s Kidney & Heart Friendly 💚
✔️ Lean Chicken Breast: High-quality protein, portion-controlled for CKD guidelines.
✔️ Butternut Squash: Lower in potassium than sweet potatoes, adds natural sweetness and fiber.
✔️ Green Beans: Classic low-potassium vegetable that adds color and crunch.
✔️ Carrots: Moderate potassium, adds sweetness and beta-carotene.
✔️ Low-Sodium Broth: Homemade or no-salt-added broth keeps sodium in check.
✔️ Fresh Herbs: Thyme, rosemary, and bay leaf add depth without salt.
✔️ Celery & Onion: Aromatic base vegetables that are kidney-friendly.
✔️ Heart-Healthy: Olive oil and lean protein support cardiovascular health.
Kidney & Heart-Friendly Autumn Chicken & Root Vegetable Stew
Description
This comforting autumn stew combines lean chicken breast with kidney-friendly fall vegetables like butternut squash, carrots, and green beans, plus fresh herbs and a rich, savory broth. It's the perfect bowl of warmth for chilly days, designed to be gentle on your kidneys while delivering maximum comfort and flavor.
Ingredients
Instructions
-
1️⃣ Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and celery. Sauté for 5 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant.
-
2️⃣ Brown Chicken: Add cubed chicken breast to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides (doesn't need to be fully cooked).
-
3️⃣ Add Vegetables & Broth: Add the parsnips, carrots, and turnip chunks to the pot. Pour in the low-sodium chicken broth and water. Add thyme, rosemary, bay leaf, and black pepper.
-
4️⃣ Simmer: Bring the stew to a boil, then reduce heat to low. Cover and simmer for 35-40 minutes, or until the vegetables are tender and the chicken is fully cooked through.
-
5️⃣ Final Touches: Remove and discard the bay leaf and herb sprigs (if using fresh). Taste and adjust black pepper if needed.
-
6️⃣ Serve: Ladle the stew into bowls. Garnish with fresh chopped parsley if desired. Serve hot with a slice of low-sodium whole-grain bread if you like.
Nutrition Facts
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Cholesterol 65mg22%
- Sodium 150mg7%
- Potassium 520mg15%
- Total Carbohydrate 24g8%
- Dietary Fiber 5g20%
- Sugars 6g
- Protein 28g57%
- Phosphorus 260 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips & Variations:
- Make-Ahead: This stew tastes even better the next day! Store in an airtight container in the fridge for up to 3 days.
- Freezer-Friendly: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge and reheat gently.
- Veggie Swaps: You can substitute yellow squash or zucchini for the butternut squash if preferred.
- Thicker Stew: For a thicker consistency, mash some of the cooked butternut squash against the side of the pot before serving.
- Serving Suggestion: Pair with a small slice of low-sodium whole-grain bread or a side salad.
