Recipe - Chicken Soup A La Parisnenne

6 cup Chicken broth
1/3 cup Rice
One half teaspoon Thyme
One half teaspoon Savory
One half cup Peas; fresh or frozen
3 cup Boned and skinned chicken
breasts, cut in large
chunks
2 Ribs celery; cut in 1inch
14 One half ounce Asparagus spears; canned
Three fourths cup Green onions; cut or sliced up
One fourth cup Dry white wine
1 tablespoon Fresh parsley; chopped
Salt and pepper

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 Alliance1988

Recipe by: RICE COUNCIL OF AMERICA

Posted to MCRecipe Digest V1 #857 by Emily Griffin
emgriffi@ix.netcom.com on Oct 21, 1997