Chicken Soup With Asparagus and Rice Recipe

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Ingredients:

Serving

Directions:

In a stockpot, saute the diced onion, celery and carrot in 2 Tablespoons of the olive oil, until the onions are translucent, about 8-10 minutes.
Stir in the rice and add the chicken stock.
Bring the stock to a simmer, cover and cook on low until the rice is tender, about 20 minutes.
Meanwhile, wash the asparagus and trim off the woody ends. (Throw them away or use them to make vegetable stock for another recipe.).
Slice the asparagus in 1-inch lengths on the bias, collecting the tips separately (because they cook very quickly and will be added last).
Heat the remaining 2 Tablespoons of olive oil in a skillet.
Saute the pancetta and asparagus pieces (not the tips yet) about 5 minutes, stirring as needed. The idea is to soften the asparagus but not cook it entirely.
Add the asparagus tips and saute an additional minute.
When the rice in the stock pot is tender, add the lemon juice, diced chicken, and the pancetta/aspargus mixture.
Bring to a boil; remove from heat.
Season with salt and pepper.
Serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	395.5 Kcal (1656 kJ)
Calories from fat	190.19 Kcal
		% Daily Value*
Total Fat	21.13g	33%
Cholesterol	35.79mg	12%
Sodium	825.16mg	34%
Potassium	635.47mg	14%
Total Carbs	33.69g	11%
Sugars	7.93g	32%
Dietary Fiber	1.83g	7%
Protein	19.55g	39%
Vitamin C	5.2mg	9%
Vitamin A	0.1mg	2%
Iron	2mg	11%
Calcium	49.4mg	5%

Amount Per 100 g
Calories	88.63 Kcal (371 kJ)
Calories from fat	42.62 Kcal
		% Daily Value*
Total Fat	4.74g	33%
Cholesterol	8.02mg	12%
Sodium	184.91mg	34%
Potassium	142.4mg	14%
Total Carbs	7.55g	11%
Sugars	1.78g	32%
Dietary Fiber	0.41g	7%
Protein	4.38g	39%
Vitamin C	1.2mg	9%
Iron	0.4mg	11%
Calcium	11.1mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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