Chicken Soup with Asparagus and Parmesan

INGREDIENTS
· 3 1/2 lbs of chicken
· 2 tbsp. butter
· 2 cloves garlic, minced
· 1/2 onion chopped
· 2 ribs of chopped celery
· 2 medium, peeled and chopped carrots
· 10 asparagus spears, sliced
· 10 sprigs of fresh parsley
· 3 sprigs of thyme
· 1 bay leaf
· 6 cups of chicken stock
· 1/3 cup of brown rice
· 1 tsp. kosher salt
· ground pepper to taste
· 1/4 cup good Parmesan cheese

DIRECTIONS
· precook chicken by boiling or roasting, however you like to do it.
· saute the onion and garlic in butter over medium heat until transparent, a few minutes.
· add the carrots, celery and asparagus.
· add the chicken stock, chicken, parsley, thyme, bay leaf, and brown rice
· bring to a boil and then lower to a simmer until veggies are tender and rice is fully cooked
· add salt and pepper while simmering
· once the soup is done, remove the bay leaf and sprinkle the soup with Parmesan cheese

This is such a simple twist on a classic. Once you know your basic recipes by heart, then you can mix it up a bit and add your favorite ingredients to make it your own. The asparagus in this soup gets so tender and delicious. The Parmesan cheese adds a nutty flavor and creamy texture that takes the soup to another level. My mom would always add Parmesan to her chicken soups and I love the flavor it brings. You should try it!