Asparagus Chicken Soup

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Delicate asparagus chicken soup with noodles, peas, and leeks. A light and healthy spring soup, making the most of the seasonal produce.

Spring asparagus chicken soup

Delicate asparagus chicken soup with noodles, peas, and leeks. A light and healthy spring soup, making the most of the seasonal produce.

Aromatic asparagus chicken soup with noodles and herbs, a wonderful soup to celebrate spring. And ready in no time. Not to mention that it is healthy, low-fat and if you are using soba noodles (buckwheat noodles) gluten-free as well.

This 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.

For instance, I picked a lot of wild garlic this week and we had a wild garlic dish every day: wild garlic spread, wild garlic crepes, soup and chicken and pasta with wild garlic pesto. It might seem excessive, but we only get it now and for a very short time, so we try to make the most of it.

When it comes to asparagus, other standard recipes are the white asparagus with sauce hollandaise, sauteed asparagus or pan-fried asparagus and potatoes.

What do you need for the soup?

I have been making this spring soup for years now, changing it from time to time, according to what vegetables I happen to have in the fridge at the moment.

Vegetables:

• You can use either white and green asparagus, I ‘ve made the soup with both kinds over the years, and both versions are great.
• I almost always have frozen peas in the freezer, so I use them in this asparagus chicken soup and in many other recipes. Sugar snap peas (either fresh or defrosted) are very good as well.
• You will need a very small leek or a piece of a larger one. The leeks can be replaced with 2 green onions.

Noodles:

• I don’t think I have ever used the same kind of noodles twice.
• I normally use any kind of rest noodles I happen to have in an open package in the pantry.
• However, 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, any kind of noodles is fine.

Chicken:

• Two medium chicken breasts, a total weight of about 350 – 400 g/ 12.3 – 14 oz should be enough.

Chicken stock:

• The only thing I am particular about when making this spring soup is the chicken stock or bouillon used, I think without a good base there’s no way you would ever get a tasty soup.
• I use a homemade chicken stock most of the time, but if you don’t have the time to prepare that first or you are generally not into making your own stocks and broths use very good quality bought stock, it really makes a difference.

Vegetarian alternative:

• Replace the chicken breast with tofu cubes added toward the end of the cooking time, together with the noodles.
• Replace the chicken stock with vegetable stock as well.

More spring soups?

Rhubarb Soup with Bacon – An easy to make rhubarb soup – tangy, aromatic and topped with bacon omelet.

Creamy Asparagus Soup – Simple asparagus soup – the best cream of asparagus soup you could make this spring. 

Soba Noodles Tofu Soup – Quick, vegan soup with noodles, tofu, kale, and carrots.

Romanian Spinach Soup – Typical Romanian Spinach Soup with fresh spinach and garlic and topped with a deliciously fluffy dill omelet.

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Asparagus Chicken Soup

Delicate asparagus chicken soup with noodles, peas, and leeks. A light and healthy spring soup, making the most of the seasonal produce.

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Course: Soup

Cuisine: German

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Calories: 315kcal

Author: Adina

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Ingredients 

• ▢ 250 g/ 8.8 oz asparagus See note
• ▢ 1,2 liter/ 40 fl.oz/ 5 cups chicken stock
• ▢ 350 g/ 12.3 oz skinless boneless chicken breasts (about 2 medium)
• ▢ 1 garlic clove
• ▢ 100 g/ 3.5 oz soba noodles or other noodles of choice
• ▢ 1 handful peas
• ▢ 1 small leek
• ▢ a few sprigs parsley and dill
• ▢ fine sea salt and black pepper

Instructions

• Clean the asparagus and cut away the woody lower part of the stalk. If using white asparagus, peel the stalks using a vegetable peeler and starting peeling right under the head of the asparagus. Cut the asparagus into pieces, about 4 cm/ 1.6 inch long.
• Pour the stock into a soup pot and bring to a boil.
• In the meantime chop the chicken breasts into bite-sized pieces. Add to the stock, together with the asparagus and the grated garlic clove. Cook for about 5 minutes.
• Add the peas and the soba noodles and continue cooking for another 5 minutes or according to the packet's instructions. If you use other noodles, follow the cooking instructions and adjust the cooking time accordingly.
• In the meantime shred the leek very finely and chop the herbs. Add them to the soup and adjust the taste with salt and pepper. Serve immediately

Notes

You can make the soup with either green or white asparagus.

Nutrition

Serving: 1/4 of the soup | Calories: 315kcal | Carbohydrates: 24g | Protein: 39g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 83mg | Sodium: 817mg | Fiber: 2g | Sugar: 7g

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