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Chicken Soup A La Parisnenne

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B6, B9, H, C, E
MineralsNatrium, Fluorine, Chromium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 6 cups 1422ml Chicken broth

  2. 1/3 cup 53g / 1.9oz Rice

  3. 1/2 teaspoon 2 1/2ml Thyme

  4. 1/2 teaspoon 2 1/2ml Savory

  5. 1/2 cup 118ml Peas - fresh or frozen

  6. 3 cups 187g / 6.6oz Chicken breasts* - cut in chunks

  7. 2 Celery - cut in 1-inch

  8. 14 1/2 oz 411g Asparagus spears - canned

  9. 3/4 cup 46g / 1.6oz Green onions - sliced

  10. 1/4 cup 59ml Dry white wine

  11. 1 tablespoon 15ml Fresh parsley - chopped

  12. Salt and pepper

Instructions Jump to Ingredients ↑

  1. * skinless and boneless Combine broth, rice, peas, celery, onions, wine and seasonings.

  2. Bring to a boil, Stir, reduce heat, cover and simmer 15 minutes.

  3. Add remaining ingredients and cook 5 minutes longer.

  4. Adjust seasonings, if necessary.

  5. BY: Greater Baton Rouge Health Care Alliance-1988

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