Chicken Soup With Asparagus And Rice Recipes

Steps:

• 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.

Steps:

• Heat the olive oil in a medium saucepan, add the onion, and cook until the onion softens, about 4 minutes. Add the rice and toast the grains, stirring occasionally, until the rice begins to look opaque (bright white), about 4 minutes. Add the water, butter, lemon slice, and lemon zest, reduce the heat to low, cover, and simmer for 25 minutes.
• Meanwhile, slice off the tough ends of the asparagus stalks and discard them. Cut the spears on a diagonal into 1-inch lengths. Fill a large non-reactive pot with a steamer rack with 1/2 inch water, place the pot over medium heat, and bring the water to a simmer. Add the asparagus, cover, and cook until just tender, 4 to 5 minutes.
• Transfer the cooked rice to a serving bowl and toss in the asparagus. Season with salt and pepper and serve.

Steps:

• In a large non-stick skillet heat the oil over medium high heat. Season the chicken pieces with the salt and pepper and add to the skillet. Cook the chicken until golden brown, about 5 minutes. Stir in the garlic and red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and 1/2 cup liquid and bring to a simmer. Cover and cook for 3 minutes. Serve immediately over hot rice.

Steps:

• Prepare rice according to package directions, set aside.
• Heat oil in large saucepan on medium-high.
• Add onion, garlic and asparagus, cook 3-5 minutes and stir occassionly.
• Add rice, broth, salt and pepper; bring to boil.
• Mix evaporated milk with constarch in small bowl until smooth.
• Add to saucepan.
• Cook 3-5 minutes, stirring occasionally until thickened.
• Stir in parsley.
• For vegetarians use the vegetable stock.

Steps:

• In a small saucepan, combine the rice and 1/2 cup water. Cook using the package directions. Remove from the heat. Set aside.
• Meanwhile, in a medium saucepan, stir together 2 cups water, the chicken, garlic, salt, and pepper. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 12 to 15 minutes, or until the chicken is no longer pink in the center. Transfer the chicken to a cutting board, leaving the remaining soup in the pan. Set the chicken aside.
• Pour the final 2 cups water into the pan. Increase the heat to high and bring to a boil. Add the carrots. Reduce the heat and simmer, covered, for 5 minutes, or until the carrots are tender.
• Meanwhile, dice the chicken. When the carrots are ready, add the chicken and asparagus to the soup. Return to a simmer. Reduce the heat and simmer, covered, for 3 minutes, or until the asparagus is crisp-tender. Remove from the heat.
• Stir in the rice, dillweed, lemon juice, and green onion.
• Cook's Tip on trimming asparagus
• Asparagus has a natural bending point where the tough part of the stem begins. To trim asparagus, hold the spears at the top and the bottom, bend them, and snap at the bending point. Save the tough parts for use in making Vegetable Broth (page 53) or discard them.
• Nutrition Information
• (Per serving)
• Calories: 179
• Total fat: 2.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.5g
• Cholesterol: 66mg
• Sodium: 256mg
• Carbohydrates: 12g
• Fiber: 3g
• Sugars: 3g
• Protein: 28g
• Calcium: 50mg
• Potassium: 562mg
• Dietary Exchanges
• 1/2 starch
• 1 vegetable
• 3 very lean meat

Steps:

• Cut tips from asparagus spears; set aside. Place stalks in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Strain, reserving 4 cups cooking liquid. Discard stalks., In a Dutch oven, saute the potatoes, onion, celery, carrot, parsley and garlic in oil until vegetables are tender. Stir in the broth, salt, 1/4 teaspoon pepper, bay leaf and reserved cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf. Cool slightly., In a blender, cover and puree soup in batches until smooth. Return to the pan. Add the chicken, cream, remaining pepper and reserved asparagus tips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until asparagus is tender. Garnish with Parmesan cheese if desired.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Arrange the chicken pieces, onion wedges, garlic, lemon slices, asparagus and peas in a roasting tin in a single layer, then sprinkle over the oregano, drizzle with the olive oil and pour over the stock. Give everything a good stir to mix well, then dot the butter over the chicken pieces and season well. Cover the whole tin with foil and bake for 30 mins.
• Remove the foil and bake for 20-30 mins more until the chicken is cooked through and the juices run clear, and the vegetables are tender.
• Heat the grill to high. Put the tin under the grill for a few minutes to crisp up the chicken skin, if needed, being careful not to let the asparagus catch. Serve straight from the tin, or on a platter, with crusty bread to mop up the juices.

Steps:

• In a large pot or Dutch oven, add the oil and garlic, and heat over medium. Cook, stirring, until fragrant and softened but not browned, 2 to 4 minutes. Add 6 cups of water, the barley and 2 teaspoons soy sauce. Bring to a boil over high, then reduce heat to medium and simmer until the barley is tender, 25 to 30 minutes.
• Add the asparagus and peas, and cook until bright green and crisp-tender, 3 to 4 minutes. Remove pot from heat.
• In a small bowl or liquid measuring cup, stir a spoonful of the soup into the miso until dissolved. Pour into the pot, along with the rice vinegar, ginger and remaining 1 teaspoon soy sauce; stir to combine. Taste for salt level and adjust with more soy sauce. (Leftovers will keep for up to 2 days; rewarm over low heat, thin with water, and add vinegar and soy sauce to taste.)

Steps:

• Melt 2 tablespoon butter in a 3-quart saucepan over medium heat. Cook and stir onion until softened and turning translucent, about 1 minute. Add garlic and cook for another minute. Stir in the rice, asparagus, and stock. Cover and reduce heat to medium-low.
• Stir occasionally to prevent the rice from sticking to the bottom of the pan. Continue cooking until the rice is tender, about 10 minutes.
• Turn off the heat and gently stir in the Parmesan cheese and remaining butter. Serve immediately.