Chicken Soup a la Parisnenne
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INGREDIENTS
- 1/4 c Dry white wine
- 1/3 c Rice
- 1/2 ts Thyme
- 1/2 ts Savory
- 3 c Boned and skinned chicken
- 2 Ribs celery; cut in 1-inch
- 1/2 c Peas; fresh or frozen
- Salt and pepper
- 6 c Chicken broth
- 14 1/2 oz Asparagus spears; canned
- 3/4 c Green onions; sliced
- 1 tb Fresh parsley ; chopped
INSTRUCTIONS
Combine broth, rice, peas, celery, onions, wine and seasonings. Bring to a boil, Stir, reduce heat, cover and simmer 15 minutes. Add remaining ingredients and cook 5 minutes longer. Adjust seasonings, if necessary. >From A Votre Sante BY: Greater Baton Rouge Health Care Alliance-1988 Recipe by: RICE COUNCIL OF AMERICA Posted to MC-Recipe Digest V1 #857 by Emily Griffin
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (318g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 52 | ||
| Calories from Fat: 4 (8%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.5g | 1 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 955.9mg | 33 % | |
| Potassium 105.7mg | 3 % | |
| Total Carbohydrate 9.3g | 3 % | |
| Dietary Fiber 0.7g | 3 % | |
| Sugars, other 8.7g | ||
| Protein 2.1g | 3 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 52
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