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Asparagus and chicken soup
Asparagus and chicken soup
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Prep Time:
20 minutes
Cook Time:
17 minutes
Total Time:
37 minutes
Spring vegetable chicken soup: a seasonal delight.
Ingredients:
  • 1530.00 gm chicken style liquid stock
  • 1 leek, thinly sliced
  • 2 small chicken breast fillets, cooked
  • 1 bunch asparagus, trimmed and halved
  • 20.00 ml flat-leaf parsley, chopped
  • Salt and cracked black pepper
Instructions:
  • In a large saucepan, gently warm the chicken stock. Introduce the leek and let it bubble away. Lower the heat to a gentle simmer and let it cook for 5 minutes.
  • Shred the chicken breast fillets and set aside.
  • Stir in fresh asparagus, parsley, salt, and cracked black pepper into the soup and continue cooking for an additional 2 minutes.
  • Divide the asparagus evenly among four shallow serving bowls, pour over the soup, sprinkle with shredded chicken, and serve alongside crusty bread.

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