About     FAQ     Contact      Advertise With Us      Press   

Open in new window to print

Category: Soup

Title: Chicken Soup A La Parisienne


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



  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.


Recipe provided by USA Rice Federation.

info@winetrailtraveler.com            Sitemap                      Privacy Policy

Copyright: Terry and Kathy Sullivan 2006-2021