Chicken Soup with Asparagus, Peas, and Dill
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 13 cups
- Carbohydrate 28 g(9%)
- Cholesterol 17 mg(6%)
- Fat 7 g(11%)
- Fiber 4 g(15%)
- Protein 18 g(36%)
- Saturated Fat 2 g(9%)
- Sodium 806 mg(34%)
- Calories 245
Preparation Simmer stock with dill stems in a 4- to 5-quart saucepan, uncovered, until reduced to about 8 cups, 25 to 30 minutes. Discard dill stems. Add asparagus and peas, then bring to a boil, partially covered. Reduce heat and simmer, uncovered, until asparagus is crisp-tender, about 3 minutes. Stir in dill leaves and season with salt and pepper.
Preparation Simmer stock with dill stems in a 4- to 5-quart saucepan, uncovered, until reduced to about 8 cups, 25 to 30 minutes. Discard dill stems. Add asparagus and peas, then bring to a boil, partially covered. Reduce heat and simmer, uncovered, until asparagus is crisp-tender, about 3 minutes. Stir in dill leaves and season with salt and pepper.
