Chicken Soup With Asparagus and Rice

Recipe by Acerast
READY IN: 50mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Serve.
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