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

Related recipes