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Makes 6 servings
- 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