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Chicken & Asparagus Soup Recipe

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Chicken & Asparagus Soup Recipe

Prep Time: Cook Time:

Ingredients

  • Leeks, raw | 1.00 leek
  • Salt | 1.00 dash
  • Chicken meat with skin, roasted | 1.50 cup, chopped or diced
  • Rice noodles | 2.00 oz
  • Fresh dill weed | 1.00 sprigs
  • Spices, tarragon, dried | 1.00 tsp, leaves
  • Parsley, raw | 1.00 sprigs
  • White wine | 5.00 fl oz
  • Home prepared, chicken stock | 3.75 cup
  • Asparagus, raw | 1.00 cup
  • Garlic, raw | 1.00 Tbsp
Nutrition Facts (Per Serving)

Calories per serving: 317.14 mg

Fat per serving: 10.08 g

Saturated fat per serving: 2.76 g

Protein per serving: 22.27 g

Sodium per serving: 437.55 mg

Cholesterol per serving: 52.95 g

Instructions

  1. Wash asparagus and trim away the woody ends. Cut each spear into pieces of 4cm length. Also, wash and shred the leek.
  2. Pour the stock and wine into a large saucepan and bring to boil.
  3. Tie the herbs with clean string. Add whole garlic clove along with herbs, to the saucepan together with asparagus and noodles. Cover and simmer for 5 minutes.
  4. Stir in the chicken and plenty of seasoning. Simmer gently for another 3-4 minutes until heated through.
  5. Remove the herbs and garlic from pan. Ladle the soup into warm bowls, sprinkle with shredded leek and serve at once.

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