Chicken Soup With Asparagus And Rice
This was an experiment that turned into a pleasant surprise. i started with a recipe from the zuni cafe cookbook and added a few ingredients for taste and color and increased the quantity for my hungry family. it requires some chopping but comes together rather quickly and is very tasty! (made in the midwest with michigan asparagus:)
Steps
In a stockpot , saute the diced onion , celery and carrot in 2 tablespoons of the olive oil , until the onions are translucent , about 8-10 minutes.
Stir in the rice and add the chicken stock.
Bring the stock to a simmer , cover and cook on low until the rice is tender , about 20 minutes.
Meanwhile , wash the asparagus and trim off the woody ends.
Slice the asparagus in 1-inch lengths on the bias , collecting the.
Heat the remaining 2 tablespoons of olive oil in a skillet.
Saute the pancetta and asparagus pieces about 5 minutes , stirring as needed.
The idea is to soften the asparagus but not cook it entirely.
Add the asparagus.
When the rice in the stock pot is tender , add the lemon juice , diced chicken , and the pancetta / aspargus mixture.
Bring to a boil.
Remove from heat.
Season with salt and pepper.
Serve.
Ingredients
extra virgin olive oil, onion, celery, carrot, rice, chicken stock, pancetta, asparagus, lemon juice, cooked chicken, salt, black pepper