Photo: Cala
Estimated Nutrition (whole recipe, rough)
546
Calories
44g
Protein
5g
Fat
76g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Summer Savory | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 cups chicken broth
- 1/3 cup uncooked rice
- 1/2 cup fresh or frozen peas
- 2 ribs celery, cut into 1-inch slices
- 3/4 cup sliced green onions
- 1/4 cup dry white wine
- Salt and ground black pepper to taste
- 1/2 teaspoon thyme leaves
- 1/2 teaspoon summer savory leaves, crushed
- 2 to 3 cups boned cooked chicken, in large pieces
- 1 14-1/2-ounce can all green asparagus (cut spears, tips included)
- 1 tablespoon chopped fresh parsley
- =
Directions
1
Combine broth, rice, peas, celery, onions, wine, salt, pepper, thyme and savory. Bring to a boil. Stir, reduce heat, cover, and simmer 15 minutes. Add chicken, asparagus and parsley; cook 5 minutes longer. Adjust seasonings, if necessary.
Recipe sourced from
fandom