Make 8 Servings

A soup with the great flavor and texture of lightly cooked vegetables.

• 1 stalk celery, thinly sliced
• 1 cup fresh or frozen peas
• 1 cup thinly sliced baby artichokes
• 1 cup raw Arborio rice
• 1 large whole boneless, skinless chicken breast, finely diced
• 2 small carrots, thinly sliced
• 3 quarts Chicken stock
• 2 scallions, trimmed and thinly sliced
• 1 leek, halved lengthwise, well rinsed, and thinly sliced
• Salt and freshly ground black pepper
• 3 large sprigs fresh Italian parsley, leaves only, coarsely chopped, for serving

• In a large soup pot, heat the stock to a simmer over medium-high heat. Add all the remaining ingredients except the parsley and simmer gently, stirring occasionally, about 30 minutes, until the vegetables are cooked. Season with salt and pepper to taste. Serve immediately, garnished with parsley.