Keeping yourself well during the COVID 19 Pandemic

COVID 19 food and fluid guidance for those with kidney disease. Advice for those with Chronic Kidney Disease, End Stage Kidney Disease (on dialysis) and Renal Transplants to reduce your risk of getting COVID – 19 and ways to keep yourself from getting admitted to hospital at this critical time.


COVID 19 and Eating On Dialysis Days.


If you have been diagnosed with chronic kidney disease, it is recommended to lower your salt intake. Making this change has important health benefits. All the information you need to successfully lower your salt intake can be found in this short video.

A taste of ‘Truly Tasty’


The Kidney (renal) diet is complex and the thought of entertaining family and friends whilst sticking to your diet may seem daunting. Often, the only options appear to be a) preparation of two separate meals or b) to take a risk and not stick to your diet. Well, thankfully this is no longer the case.

Truly Tasty’ is a recipe book designed specifically for entertaining on a kidney diet has come to the Irish recipe book market. Compiled by Valerie Twomey, it contains over 100 special ‘kidney friendly’ recipes created by Ireland’s top chefs and analysed by Renal Dietitians from the Renal Interest Group of the Irish Nutrition and Dietetic Institute.

Perfect for entertaining and with the feel good factor of ‘enjoyment whilst giving’ as all royalties from the sale of Truly Tasty go to the Irish Kidney Association, this is a recipe book that all who need to follow a kidney diet should dip into for special occasions and new ideas.

Reproduced with permission from Valerie, the following recipe will give you a ‘taste’ of Truly Tasty and for more information please access


Catherine Fulvio’s Chicken Soup (Serves 4)


2 tsp olive oil

2 onions, finely sliced

2 celery sticks, chopped

2 carrots, peeled and diced

50g (2oz) plain flour

1 litre chicken stock (use only 1 suitable stock cube to 1 litre water)

450g (1 lb) cooked chicken, skinned and shredded

A pinch freshly ground pepper

2 level tbsp fresh parsley, chopped.


  1. Heat the oil in a large saucepan and gently fry the onions, celery and carrots until softened. Stir in the flour and cook for 2 minutes.
  2. Gradually stir in the chicken stock and bring to the boil, stirring all the time.
  3. Season with pepper and simmer for 10 minutes until the vegetables are tender.
  4. Add the cooked shredded chicken and heat through.
  5. Stir in parsley and serve ladled into warm bowls.
  6. Serve with warm crusty bread.

Per portion: this dish provides 2 portions of vegetables and 5 protein exchanges (allowances).

If you are on a fluid restriction remember to count this soup as part of your daily intake. Do not use a homemade chicken stock. Ask your Dietitian to suggest a suitable stock cube.

Note this recipe is high in protein and could be served as a main course

Permission to reproduce this recipe was kindly given by Valerie Twomey, Editor of Truly Tasty.


Theresa Rennick (Midland Regional Hospital at Tullamore)