Asparagus and chicken soup
Asparagus and chicken soup blends tender chicken, fresh asparagus, and aromatic leeks in a rich chicken gravy, creating a comforting dish perfect for any season. This simple recipe combines sautéing and simmering for a flavorful result.
Cook time 17 min
Prep time 20 min
Ingredients:
6 cups chicken gravy1 leek
2 chicken breasts
3/4 lb asparagus
1 tbsp fresh parsley
salt & pepper to taste
Asparagus and chicken soup is a delicious, nutritious, and comforting dish perfect for any time of the year. This recipe combines tender chicken breasts, fresh asparagus, aromatic leeks, and chicken gravy, resulting in a flavorful and hearty soup that will warm you up. Whether you're looking for a light lunch or a cozy dinner, this soup is an excellent choice.
Instructions:
- Clean and slice the leek into thin rounds.
- Trim the asparagus by removing the tough ends and cutting the stalks into 1-inch pieces.
- Dice the chicken breasts into bite-sized pieces.
- Chop the fresh parsley.
- In a large pot or Dutch oven, add a small amount of the chicken gravy to prevent sticking and heat over medium-high heat.
- Add the diced chicken breasts and cook until they are no longer pink, about 5-7 minutes. Stir occasionally to ensure even cooking.
- Add the sliced leeks to the pot and sauté with the chicken for about 3-4 minutes until they start to soften and release their aroma.
- Add the asparagus pieces to the pot and stir well, cooking for an additional 2-3 minutes.
- Pour in the remaining chicken gravy and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes.
- Taste the soup and season with salt and pepper as desired. Remember to taste before adding salt since the chicken gravy might already contain some salt.
- Stir in the chopped fresh parsley and let the soup simmer for another 5 minutes to blend the flavors.
- Serve hot, garnished with extra fresh parsley if desired.
There you have it—a simple, yet delectable asparagus and chicken soup that is sure to be a hit. This recipe is easy to follow, requires minimal ingredients, and offers a nourishing meal that's perfect for any occasion. Enjoy the rich flavors and wholesome goodness in every spoonful!
Asparagus and chicken soup FAQ:
You should cook the diced chicken breasts for about 5-7 minutes until they are no longer pink. Stir occasionally to ensure even cooking.
After bringing the soup to a boil, reduce the heat to low and let it simmer for about 20 minutes to allow the flavors to meld.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or in the microwave until warmed through.
Yes, frozen asparagus can be used instead of fresh. Just add it directly to the soup during the cooking process without thawing.
A large pot or Dutch oven is recommended for this recipe to accommodate all the ingredients and for even cooking.
Cooking Tips:
- Begin by rinsing the leeks thoroughly to remove any sand or dirt. Slice them thinly for even cooking.
- Trim the woody ends off the asparagus and cut into bite-sized pieces to ensure even cook times.
- For a creamier texture, you can blend a portion of the soup before adding the chicken and asparagus back in.
- Feel free to add other vegetables such as carrots or peas for added flavor and nutrition.
- When seasoning with salt and pepper, start with a small amount and adjust to taste to avoid over-seasoning.
Nutrition Facts
4 ServingsCalories 260kcal
Protein 18g
Carbohydrates 27g
Fiber 2.93g
Sugar 4.26g
Fat 10g
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