Last Updated on 12/05/2023 by Adina
This flavorful asparagus chicken soup is a light and delicious spring soup for the entire family and makes the most of the short asparagus season.
This aromatic asparagus chicken soup is a beautiful and simple soup that celebrates early spring. This recipe is a family favorite; it is easy to make and ready in no time.
The chicken and asparagus soup is one of my “every spring standard recipes,” meaning recipes using seasonal produce like asparagus, rhubarb, wild garlic, and so on, recipes that I only make this time of the year.
Check out more soups with asparagus: White Asparagus Soup Recipe and Cream of Asparagus Soup with Milk. Or see these delicious asparagus recipes:
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Recipe ingredients
I have been making this spring soup for years now, changing it periodically according to what vegetables I have in the fridge.
- Vegetables: Fresh asparagus spears, frozen peas, garlic, and leeks.
- Noodles: Soba noodles are particularly good in this asparagus chicken soup, so use them if you have them and if you want to keep the recipe gluten-free.
- Otherwise, we’ve often cooked this recipe with other sorts of noodles. If I have an open pack of noodles in the pantry, I use those.
- Boneless skinless chicken breast: Two medium chicken breasts weighing together about 12-14 oz/ 350-400 g should be enough.
White asparagus can also be used to make chicken and asparagus soup. Peel it, remove the woody ends, and cut it into pieces. Cook the pieces a few minutes longer than you would the green asparagus and check; they should be al dente, not mushy.
See the recipe card for full information on ingredients and quantities.
Make more chicken and vegetable soups: Chicken and Potato Soup, Chicken and Cauliflower Soup, or Mexican Chicken and Chickpea Soup.
How to make chicken and asparagus soup?
- Step #1: Bring the stock to a boil. Meanwhile, chop the chicken breasts into bite-sized pieces.
- Step #2: Add chicken pieces, asparagus (except the tips), and grated garlic to the stock.
- Step #3: Bring to a boil on medium-high heat and cook for 3 minutes.
- Step #4: Add peas and noodles and cook on medium heat for another 3-4 minutes or according to the packet's instructions.
- Step #5: Add the tips and the shredded leeks to the soup during the last 2 minutes of the cooking time.
- Step #6: Adjust the taste with salt and pepper and stir in the fresh herbs.
Recipe FAQ
Replace the chicken breast with cooked tofu cubes added toward the end of the cooking time, together with the noodles.
Replace the chicken stock with vegetable stock.
Refrigerate leftovers in the pot or an airtight container for 2-3 days. Reheat in the pot on the stovetop or in the microwave. The noodles will absorb more broth and become softer, but the soup will still be tasty.
If there isn’t enough stock in the soup anymore, you can add a bit more when reheating.
Noodle soups don’t freeze well; the pasta becomes mushy when frozen. You could only freeze the chicken asparagus soup without the noodles and add freshly cooked noodles when reheating.
Asparagus Chicken Soup
Equipment
- soup pot
Ingredients
- 9 oz asparagus 250 g, Note 1
- 5 cups chicken stock 1.2 liter
- 2 skinless boneless chicken breasts 12.5 oz/ 350 g
- 1 garlic clove
- 3.5 oz soba noodles or other noodles you like, 100 g
- ¾ cup frozen peas 3.5 oz/ 100 g
- 1 small leek 1.7 oz/ 50 g
- a few sprigs parsley and dill
- fine sea salt and black pepper
Instructions
- Prepare asparagus: Wash it and remove the woody lower part of the stalks. Cut the asparagus into pieces, about 4 cm/ 1.6 inches long, and keep the asparagus tips separated from the rest.9 oz/ 250 g asparagus
- Pour the stock into the pot and bring to a boil. In the meantime, chop the chicken breasts into bite-sized pieces.5 cups/ 1.2 liter chicken stock, 2 chicken breasts
- Simmer soup: Add the chicken pieces, asparagus pieces (except the heads), and grated garlic to the stock. Bring to a boil and cook for 3 minutes. Add peas and noodles and continue cooking for another 3-4 minutes or per the packet's instructions (Note 2).2 garlic cloves + ¾ cup/ 100 g peas + 3.5 oz/ 100 g soba noodles
- In the meantime, shred the leek very finely and chop the herbs. Keep them separated.1.7 oz/ 50 g leek + a few springs parsley and dill
- Add the asparagus tips and the shredded leeks to the soup during the last 2 minutes of the cooking time.
- Adjust the taste with salt and pepper.
Notes
- Asparagus: You can also make the soup with white asparagus. In this case, peel it and remove the woody ends. Cook it a few minutes longer and check; it should be al dente, not mushy.
- If you use other noodles, follow the cooking instructions, and adjust the cooking time accordingly.
Nammi says
oh yumm, perfect for sick days and cold rainy days. have a nice weekend
Pamela @BrooklynFarmGirl says
This is a great idea for lunch/dinner ?
Kate @ Framed Cooks says
This looks like a beautiful reminder of spring in the midst of fall - can't wait to try it!!
Karen @ Seasonal Cravings says
I never put asparagus in soup but what a great idea. Looks light and delicious!
Adina says
Thank you, Karen. We love this soup too, can't wait for the spring to make it again.
Cheyanne @ No Spoon Necessary says
I'm a huge fan of light soups like this anytime of the year! Love that you kept this spring inspired with the asparagus! And I'll take double noodles please! 😉 Cheers, friend!
Anu - My Ginger Garlic Kitchen says
Soups are good any day for me!! And this asparagus chicken soup sounds wonderful – so many flavors and different texture to love. Love the addition of soba noodles! 🙂
Lisa | Chocolate Meets Strawberry says
So true what you say about store-bought stocks and stock cubes, Adina. I find the same thing, and there's only one brand of vegetable stock powder that I have found I like and that isn't full of strange-sounding ingredients. Unfortunately (but logically), the good-quality stocks are always so expensive, so I agree that making your own is the only way to go. You save so much money, plus you know exactly what is going into it! This light and lovely soup looks like the best way to enjoy homemade stock!
Monica says
This looks sensational. Growing up, noodle soups were a big part of life and I still think it's wonderful comfort food. This is light yet satisfying.