Description
A light and fresh spring soup made with tender chicken, crisp asparagus, and a delicate, flavorful broth that is both comforting and nourishing.
Ingredients
- 2 chicken breasts or thighs
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 onion, chopped
- 1 bunch asparagus, trimmed and cut into pieces
- 2 carrots, sliced
- 2 celery stalks, chopped
- 6 cups chicken broth
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh herbs (parsley or dill), chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, garlic, carrots, and celery until softened and fragrant.
- Add chicken and pour in chicken broth, then bring to a gentle boil.
- Reduce heat and simmer until the chicken is fully cooked and tender.
- Remove the chicken, shred it into bite-sized pieces, and return it to the pot.
- Add asparagus and cook for 5–7 minutes until tender-crisp.
- Season with salt, black pepper, and lemon juice.
- Stir in fresh herbs and serve warm.
Notes
- Add asparagus near the end to keep it tender-crisp.
- Use leftover or rotisserie chicken to save time.
- Add rice or pasta for a more filling soup.
- For a creamier version, stir in a splash of cream at the end.
- Store in the fridge for up to 3 days and reheat gently.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
