Chicken Soup With Asparagus and Rice

Ingredients

• 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)
• salt
• black pepper

Directions

1. 1

   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.

2. 2

   Stir in the rice and add the chicken stock.

3. 3

   Bring the stock to a simmer, cover and cook on low until the rice is tender, about 20 minutes.

4. 4

   Meanwhile, wash the asparagus and trim off the woody ends. (Throw them away or use them to make vegetable stock for another recipe.).

5. 5

   Slice the asparagus in 1-inch lengths on the bias, collecting the tips separately (because they cook very quickly and will be added last).

6. 6

   Heat the remaining 2 Tablespoons of olive oil in a skillet.

7. 7

   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.

8. 8

   Add the asparagus tips and saute an additional minute.

9. 9

   When the rice in the stock pot is tender, add the lemon juice, diced chicken, and the pancetta/aspargus mixture.

10. 10

    Bring to a boil; remove from heat.

11. 11

    Season with salt and pepper.

12. 12

    Serve.