Lemon-Dill Chicken and Rice Soup with Carrots and Asparagus

• 1/4 cup uncooked instant brown rice
• 1/2 cup water, 2 cups water, and 2 cups water, divided use
• 1 pound boneless, skinless chicken breasts, all visible fat discarded
• 2 medium garlic cloves, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 large carrots, halved lengthwise and sliced crosswise
• 8 ounces asparagus, trimmed and cut crosswise into 1-inch pieces
• 2 tablespoons coarsely snipped fresh dillweed
• 2 tablespoons fresh lemon juice
• 1 medium green onion, thinly sliced

1. In a small saucepan, combine the rice and 1/2 cup water.
2. Cook using the package directions.
3. Remove from the heat.
4. Set aside.
5. Meanwhile, in a medium saucepan, stir together 2 cups water, the chicken, garlic, salt, and pepper.
6. Bring to a boil over high heat.
7. Reduce the heat and simmer, covered, for 12 to 15 minutes, or until the chicken is no longer pink in the center.
8. Transfer the chicken to a cutting board, leaving the remaining soup in the pan.
9. Set the chicken aside.
10. Pour the final 2 cups water into the pan.
11. Increase the heat to high and bring to a boil.
12. Add the carrots.
13. Reduce the heat and simmer, covered, for 5 minutes, or until the carrots are tender.
14. Meanwhile, dice the chicken.
15. When the carrots are ready, add the chicken and asparagus to the soup.
16. Return to a simmer.
17. Reduce the heat and simmer, covered, for 3 minutes, or until the asparagus is crisp-tender.
18. Remove from the heat.
19. Stir in the rice, dillweed, lemon juice, and green onion.
20. Asparagus has a natural bending point where the tough part of the stem begins.
21. To trim asparagus, hold the spears at the top and the bottom, bend them, and snap at the bending point.
22. Save the tough parts for use in making Vegetable Broth (page 53) or discard them.
23. (Per serving)
24. Calories: 179
25. Total fat: 2.0g
26. Saturated: 0.5g
27. Trans: 0.0g
28. Polyunsaturated: 0.5g
29. Monounsaturated: 0.5g
30. Cholesterol: 66mg
31. Sodium: 256mg
32. Carbohydrates: 12g
33. Fiber: 3g
34. Sugars: 3g
35. Protein: 28g
36. Calcium: 50mg
37. Potassium: 562mg
38. 1/2 starch
39. 1 vegetable
40. 3 very lean meat

brown rice, water, chicken breasts, garlic, salt, pepper, carrots, fresh dillweed, lemon juice, green onion

Taken from www.epicurious.com/recipes/food/views/lemon-dill-chicken-and-rice-soup-with-carrots-and-asparagus-391950 (may not work)