Ingredients
- 6 cups chicken broth
- ⅓ cup uncooked rice
- ½ cup fresh or frozen peas
- 2 ribs celery, cut into 1-inch slices
- ¾ cup sliced green onions
- ¼ cup dry white wine
- salt and ground black pepper to taste
- ½ teaspoon thyme leaves
- ½ teaspoon summer savory leaves, crushed
- 2 to 3 cups boned cooked chicken, in large pieces
- 1 x 14½-ounce can all green asparagus (cut spears, tips included)
- 1 tablespoon chopped fresh parsley
Make it step by step
- Combine broth, rice, peas, celery, onions, wine, salt, pepper, thyme and savory.
- Bring to a boil.
- Stir, reduce heat, cover, and simmer 15 minutes.
- Add chicken, asparagus and parsley; cook 5 minutes longer.
- Adjust seasonings, if necessary.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.