Chicken Soup à la Parisienne

Description
Makes 6 servings.

Ingredients

 * 6 cups chicken broth
 * 1/3 cup uncooked rice
 * 1/2 cup fresh or frozen peas
 * 2 ribs celery, cut into 1-inch slices
 * 3/4 cup sliced green onions
 * 1/4 cup dry white wine
 * Salt and ground black pepper to taste
 * 1/2 teaspoon thyme leaves
 * 1/2 teaspoon summer savory leaves, crushed
 * 2 to 3 cups boned cooked chicken, in large pieces
 * 1 14-1/2-ounce can all green asparagus (cut spears, tips included)
 * 1 tablespoon chopped fresh parsley

Directions
Combine broth, rice, peas, celery, onions, wine, salt, pepper, thyme and savory. Bring to a boil. Stir, reduce heat, cover, and simmer 15 minutes. Add chicken, asparagus and parsley; cook 5 minutes longer. Adjust seasonings, if necessary.