Creamy Chicken and Rice Soup (regular recipe and adapted recipe)

Creamy Chicken and Rice Soup (regular recipe and adapted recipe)

I have seen a lot of families saying they hate cooking multiple meals for their family to accommodate the PKU diet and the regular diet.  In my house I learned to adapt recipes so that they can be eaten by everyone, and I don’t feel like I am making a million meals.  Depending on the diet allowance there could be substitutions made to reduce the phe/protein.  In our family we have a little bit of wiggle room....we would only count the mushrooms, flour, and whole milk in this recipe.  

Ingredients:

1 lb mushrooms, chopped

4 medium carrots, chopped

2 sticks celery, chopped

2 cloves garlic, minced

1 medium yellow onion, chopped

1/4 c. butter

1 1/2 lbs chicken breast (for regular portions)

1/4 c. flour

40 ozs (phe free) vegetable broth

16 ozs whole milk (could sub rice or flax milk)

1 cup uncooked basmati rice (could sub low protein rice)

Add butter and vegetable to a pot.  Cook until vegetables are tender.  While vegetables are cooking (in another pot) add some water and boil the chicken until cooked - put this on the side to add to the soup after low protein portions are removed.

Sprinkle soft vegetables with flour, and stir.

Add milk, vegetable broth, and rice to the vegetables, stir.  Bring to a boil and then simmer for 20 minutes.*  

Salt and pepper to taste.

Add cooked chicken to non-low protein portions before serving.  

*If you are going to use a low protein milk substitute and/or low protein rice remove some vegetables and place in a separate pot before adding milk and rice.  

Don’t forget to visit our website http://pkuorganizationofwisconsin.info

About the author:  Michelle Hardy currently lives in Wisconsin and is the mother to nine children (3 with PKU), and a grandmother.  If you would like to contact Michelle directly you can email her at michelle.d.hardy@gmail.com