Relieve cancer treatment related nausea with this creamy chicken noodle soup

By Ellen Grimlie, LRD Sep 26, 2016


“Cooking for the Health of it” is a new class for head and neck cancer survivors at Sanford Sioux Falls. It provides patients with cancer techniques for reintroducing foods back into their diet that would be easily tolerated as well as foods that are an excellent source of calories and protein. It also provides some nutrition information specifically for those patients. Topics include: essential nutrients, side effects strategies, fluids, and power-packed foods.
Participants learn how to use basic kitchen equipment, how to read and follow a recipe and have an opportunity to practice those skills in a kitchen environment. Many of these patients need tube feedings during the course of their treatment and each recipe is designed to provide approximately the same amount of calories and protein that is in one can of tube feeding.

The Home-style Cream of Chicken Soup recipe listed below is great for those who have difficulty swallowing and need nutrients and high-caloric foods.

Ingredients
•  1 qt chicken stock
• 12 oz skinless boneless chicken breast
• 1/4 pound baby carrots
• 2 stalks celery
• 1/2 onion
• 3 medium potatoes
• 1 cup whipping cream

Procedure
1. Pour chicken stock into saucepan and place on stove. Add chicken breast and bring to a boil.
2. Reduce heat to medium and cook for 20 minutes.
3. While that is cooking, chop the carrots, celery, onion and potatoes and place into a bowl.
4. Add the chopped vegetables to the saucepan and cook an additional 20 minutes until the vegetables are very tender.
5. Remove the chicken from the broth. Using 2 forks shred the chicken into small pieces and return to the saucepan with the stock and vegetables.
6. Cook an additional 10 minutes.
7. Add the cream to the saucepan and simmer for about 10 minutes.
8. Remove small amounts of the soup at a time and place in food processor and process until smooth consistency.
9. Additional cream, milk or broth can be added to make the soup thinner if desired.

Yield: 5 cups 320 calories and 14 gram protein per cup

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