Kidney-Friendly Chicken Noodle Soup

By Toni Donina
Published 4/27/2026
Dietitian Reviewed: Rachel Comstock, MS, RDN
Approved for These Diets:
Kidney-Friendly Chicken Noodle Soup

This kidney-friendly chicken noodle soup is warm, comforting, and safe renal diet recipe for kidney patients in Stages 1-3. Made with unsalted chicken broth, tender chicken breast, egg noodles, and low-potassium vegetables like carrots, celery, and onion, it delivers classic homestyle flavor with just 260 mg of sodium per serving.

Total Time
40 minutes
Servings
6
Calories
228

CKD SUITABILITY:

Recommended for kidney patients in Stages 1-3. Not recommended for kidney patients in Stages 4-5 and dialysis:  this is a broth-based soup. Count each serving (~1.25 cups liquid) toward daily fluid intake. Discuss with your renal dietitian.  Diabetic-safe.

  • COMPLIANCE: K 440 <600 PASS | P 205 <300 PASS | Na 260 <400 PASS | Pro 22g PASS
  • FLUID NOTE: Broth-based. Flag for fluid-restricted patients.

Most store-bought chicken noodle soups contain 800 to 1,200 mg of sodium per serving. This recipe keeps sodium low by starting with unsalted chicken broth and building flavor with garlic, thyme, bay leaf, and black pepper. The potassium is limited at 440 mg per serving by using celery and carrots instead of potatoes or tomatoes.

This renal recipe is not recommended for kidney patients in Stages 4-5 or dialysis because they should avoid broth-based soup recipes. Many late stage kidney patients are restricted to a total of 32 oz of liquids daily, and soup recipes push that limit. Discuss with your renal dietitian.

FAQs About Kidney-Friendly Chicken Noodle Soup

Standard egg noodles are generally acceptable in moderation for Stages 1–3. If you are watching your phosphorus closely, "no-yolk" noodles are a great alternative.

It depends on the vegetables used. This recipe stays low-potassium by avoiding potatoes, tomatoes, and large amounts of leafy greens, using carrots and celery instead.

Patients in later stages of CKD often have strict fluid restrictions. Since this is a broth-based soup, the liquid volume can make it difficult to stay within daily fluid limits. Always consult your renal dietitian regarding your specific fluid needs.

Ingredients

Recipe yields 6 servings

Directions

  1. Step 1

    Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Cook 5 minutes, stirring occasionally, until vegetables begin to soften.

  2. Step 2

    Add garlic and stir 30 seconds until fragrant. Pour in the unsalted chicken broth. Add whole chicken breasts, thyme, bay leaf, black pepper, and salt. Bring to a boil.

  3. Step 3

    Reduce heat to medium-low and simmer 15 to 20 minutes, until chicken is cooked through and reaches an internal temperature of 165°F. Thicker breasts may need the full 20 minutes.

  4. Step 4

    Remove chicken to a cutting board and shred with two forks. Add egg noodles to the pot and cook according to package directions, about 6 to 8 minutes, until tender.

  5. Step 5

    Return shredded chicken to pot. Remove bay leaf. Stir in fresh parsley. Taste and adjust black pepper if needed. Serve hot. STORAGE: Airtight container, refrigerator, up to 3 days. Noodles will absorb broth during storage. Add a splash of unsalted broth when reheating.

Nutrition Facts

Serving Size:
About 1.5 cups

228
Calories
5
g
Fat
62
mg
Cholesterol
260
mg
Sodium
22
g
Carbs
1
g
Sat. Fat
2
g
Fiber
22
g
Protein
3
g
Sugars
440
mg
Potassium
205
mg
Phosphorus

Alternative Cooking Methods

  • Slow Cooker (Crockpot): Add the broth, raw chicken breasts, vegetables, and seasonings to your slow cooker. Cook on Low for 6–7 hours or High for 3–4 hours. Remove and shred the chicken 30 minutes before serving, then stir in the dry noodles and cook until tender.
  • Instant Pot: Use the Sauté function for the vegetables and garlic. Add the broth, chicken, and spices. Seal and cook on Manual/High Pressure for 10 minutes. Quick release the pressure, shred the chicken, and then use the Sauté function again to cook the noodles for 6–8 minutes.

Serving & Storage Tips

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Noodle Note: Egg noodles tend to absorb broth as they sit. If you are eating this the next day, you may find it has become more of a "noodle dish" than a soup.
  • Reheating: When reheating on the stovetop or in the microwave, add a splash of unsalted chicken broth or water to restore the soup's consistency.
  • Freezing: This soup freezes well for up to 2 months; however, the noodles may become slightly soft upon thawing. For the best texture, freeze the broth and chicken separately and add fresh noodles when reheating.

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