Directions:
- Bring broth and wine to a boil in a heavy large saucepan over medium high heat.
- Add chicken asparagus and peas.
- Reduce heat and simmer until chicken is almost cooked through and vegetables are crisp tender, about 3 minutes.
- Add green onions and marjoram.
- Simmer until chicken is cooked through and flavours blend, about 2 minutes longer.
- Can be prepared a day in advance.
- Cover and refrigerate.
- Bring to a simmer before continuing.
- Mix 1/2 cup parmesan cheese into soup; season with salt and pepper.
- Serve with remaining cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 608.78 Kcal (2549 kJ) | ||
| Calories from fat | 194.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.58g | 33% | |
|---|---|---|---|
| Cholesterol | 172.24mg | 57% | |
| Sodium | 1455.52mg | 61% | |
| Potassium | 1355.94mg | 29% | |
| Total Carbs | 17.51g | 6% | |
| Sugars | 5.9g | 24% | |
| Dietary Fiber | 3.57g | 14% | |
| Protein | 71.96g | 144% | |
| Vitamin C | 20.8mg | 35% | |
| Iron | 2.4mg | 14% | |
| Calcium | 489.9mg | 49% | |
| Amount Per 100 g | |||
| Calories | 70.03 Kcal (293 kJ) | ||
| Calories from fat | 22.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.48g | 33% | |
|---|---|---|---|
| Cholesterol | 19.81mg | 57% | |
| Sodium | 167.44mg | 61% | |
| Potassium | 155.98mg | 29% | |
| Total Carbs | 2.01g | 6% | |
| Sugars | 0.68g | 24% | |
| Dietary Fiber | 0.41g | 14% | |
| Protein | 8.28g | 144% | |
| Vitamin C | 2.4mg | 35% | |
| Iron | 0.3mg | 14% | |
| Calcium | 56.4mg | 49% | |
* 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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