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Title: Chicken Soup a la Parisnenne Categories: Appetizers Yield: 6 Servings 6 c Chicken broth 1/3 c Rice 1/2 ts Thyme 1/2 ts Savory 1/2 c Peas; fresh or frozen 3 c Boned and skinned chicken -breasts, cut in large -chunks 2 Ribs celery; cut in 1-inch 14 1/2 oz Asparagus spears; canned 3/4 c Green onions; sliced 1/4 c Dry white wine 1 tb 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 Alliance-1988 Recipe by: RICE COUNCIL OF AMERICA Posted to MC-Recipe Digest V1 #857 by Emily Griffin |