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• 5 cups chicken stock (see hints below)
• 1/2 cup medium grain rice
• 1 cup diced Vidalia onion (or regular onion)
• 1 large rib celery, diced
• 1 medium carrot, peeled and diced
• 7-8 large spears asparagus, thinly sliced crosswise
• 1 Tbs fresh chopped thyme
• 1 15-ounce can diced tomatoes
• 1-2 cups diced cooked chicken meat
• salt and pepper to taste
Bring the chicken stock up to a simmer in a pot on the stovetop, and then add 1/2 cup regular, medium grain rice and cook that along at a simmer with the lid off.
Saute 1 cup of diced Vidalia onion, 1 large diced rib of celery and 1 medium peeled and diced carrot in a large soup pot in a little olive oil.
After those have been cooking along for 5 minutes or so add 7 - 8 thinly sliced spears of asparagus and about 1 Tbs of fresh chopped thyme, if you're using it, and let that cook along for a minute or two.
Then add one 15-ounce can of chopped tomatoes and 1 - 2 cups of diced cooked chicken meat and stir that together.
Let that simmer along and warm through and the rice itself is going to take about 15 minutes to cook and, once you're happy with that, add the chicken stock and rice to the soup pot. Season to taste with salt and pepper and it is good to go!
Use a combination of chicken stock and water if you don't have 5 cups of chicken stock.
While the stock is coming to a simmer, before adding rice, you can get a good start on chopping the vegetables.
Eat this sooner than later so that the rice doesn't become too soft as it sits in the broth.
: Chef Dan Eaton spent his early years on a dairy farm in Vermont where he developed a fondness for foods "straight from the land." Cooking seasonally was more of a necessity then but Dan still finds local ingredients, in season, a driving force behind his menu creations.