Directions:
- Bring chicken broth to boiling in a 4 quart Dutch oven; add orzo. Return to boiling; reduce heat and cook for 7 minutes.
- Meanwhile, cut chicken breast crosswise into 1/4 inch strips; set aside. Wash asparagus; break off woody bases where spears snap easily. Bias-cut asparagus into 1 1/2 inch pieces. Add chicken strips and asparagus to broth; cook 3 minutes more.
- Stir swiss chard, tomatoes, and ham into Dutch oven. Heat through. If desired, top each serving with chives or parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.63 Kcal (593 kJ) | ||
| Calories from fat | 37.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.18g | 6% | |
|---|---|---|---|
| Cholesterol | 34.19mg | 11% | |
| Sodium | 454.86mg | 19% | |
| Potassium | 507.38mg | 11% | |
| Total Carbs | 10.99g | 4% | |
| Sugars | 3.4g | 14% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 16.4g | 33% | |
| Vitamin C | 16.6mg | 28% | |
| Iron | 1.6mg | 9% | |
| Calcium | 34.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 57.26 Kcal (240 kJ) | ||
| Calories from fat | 15.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.69g | 6% | |
|---|---|---|---|
| Cholesterol | 13.82mg | 11% | |
| Sodium | 183.91mg | 19% | |
| Potassium | 205.14mg | 11% | |
| Total Carbs | 4.44g | 4% | |
| Sugars | 1.38g | 14% | |
| Dietary Fiber | 0.98g | 10% | |
| Protein | 6.63g | 33% | |
| Vitamin C | 6.7mg | 28% | |
| Iron | 0.7mg | 9% | |
| Calcium | 14mg | 3% | |
* 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.
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