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.