Chicken Soup With Asparagus and Rice
- Ready In:
- 4 tablespoons extra virgin olive oil
- 1 large onion, diced
- 2 stalks celery, diced
- 1 large carrot, peeled and diced
- 3⁄4 cup rice, uncooked
- 12 cups chicken stock
- 3 ounces pancetta, diced
- 16 ounces asparagus, fresh
- 1 tablespoon lemon juice
- 2 cups cooked chicken, diced (optional)
- black pepper
- 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. (Throw them away or use them to make vegetable stock for another recipe.).
- Slice the asparagus in 1-inch lengths on the bias, collecting the tips separately (because they cook very quickly and will be added last).
- Heat the remaining 2 Tablespoons of olive oil in a skillet.
- Saute the pancetta and asparagus pieces (not the tips yet) about 5 minutes, stirring as needed. The idea is to soften the asparagus but not cook it entirely.
- Add the asparagus tips and saute an additional minute.
- 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.
Join The Conversation
The soup is great, however, I think adding more rice would bring out the comfort effect. I found the lack of rice a little disappointing. With that much stock, maybe, double the amount of rice to one and a half cups of rice and the recipe will be superb. Oh, and I also added some onion powder to the saute mix and substituted a sliced block of salt bacon block with the asparagus. I cooked the pork first, followed by dicing the cooked bacon up prior to combining everything at the end. Enjoy!