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 US Regional - Chicken And Rice Soup With Spring Vegetables (Vermont)
adapted from Soup and Bread by Crescent Dragonwagon
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Description
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Ingredients
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- 2 Quarts Chicken Stock
- 3 Cups White Wine
- 1/2 Cup Rice
- 1 Tablespoon Basil
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 2 Large Onions -- Chopped
- 2 Stalks Celery -- Chopped
- 2 Large Carrot -- Chopped
- 1 Bunch Scallion -- Chopped
- 8 Ounces Snow Peas -- Quartered
- Salt And Pepper -- To Taste
- 2 Cups Chicken -- Cooked
- 1 Lemon Lemon Juice
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Directions
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Combine stock and wine and bring to a boil. Add rice and basil and simmer for 15 minutes. Heat butter and oil, saute onions for 5 minutes. Add celery, carrots and scallions. Saute for 3 minutes. Add onion mixture to the soup pot. Add snow peas, salt, pepper and chicken. Simmer for 5 minutes. Stir in lemon juice and serve.
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Serves
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4
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Time to Make
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0:00
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