Chicken Soup à la Parisienne

Description
Makes 6 servings

Ingredients

 * 6 cups chicken broth
 * ⅓ cup uncooked rice
 * ½ cup fresh or frozen peas
 * 2 ribs celery, cut into 1-inch slices
 * ¾ cup sliced green onions
 * ¼ cup dry white wine
 * salt and ground black pepper to taste
 * ½ teaspoon thyme leaves
 * ½ teaspoon summer savory leaves, crushed
 * 2 to 3 cups boned cooked chicken, in large pieces
 * 1 x 14½-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.
 * 2) Bring to a boil.
 * 3) Stir, reduce heat, cover, and simmer 15 minutes.
 * 4) Add chicken, asparagus and parsley; cook 5 minutes longer.
 * 5) Adjust seasonings, if necessary.