Chicken soup a la parisnenne
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Chicken broth |
| ⅓ | cup | Rice |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Savory |
| ½ | cup | Peas; fresh or frozen |
| 3 | cups | Boned and skinned chicken breasts, cut in large chunks |
| 2 | Ribs celery; cut in 1-inch | |
| 14½ | ounce | Asparagus spears; canned |
| ¾ | cup | Green onions; sliced |
| ¼ | cup | Dry white wine |
| 1 | tablespoon | Fresh parsley; chopped |
| Salt and pepper | ||
Directions
Combine broth, rice, peas, celery, onions, wine and seasonings. Bring to a boil, Stir, reduce heat, cover and simmer 15 minutes. Add remaining ingredients and cook 5 minutes longer. Adjust seasonings, if necessary.
>From A Votre Sante BY: Greater Baton Rouge Health Care Alliance-1988 Recipe by: RICE COUNCIL OF AMERICA Posted to MC-Recipe Digest V1 #857 by Emily Griffin <emgriffi@...> on Oct 21, 1997