Simple asparagus chicken soup with noodles, peas, and tender chicken. A light spring soup made with everyday ingredients.
This asparagus chicken soup is one of the recipes I make every spring as soon as asparagus is in season. It's light, simple, and uses ingredients I almost always have in the kitchen.
This is the kind of soup I grew up with here in Europe - simple vegetable soups with a bit of meat, nothing complicated, just good everyday food.
If you like seasonal soups, you can also try my White Asparagus Soup or this Cream of Asparagus Soup with Milk. For something heartier, have a look at my Chicken and Potato Soup.
Ingredients: 9 + salt & pepper | Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 4 | Difficulty: Easy
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Recipe ingredients
Asparagus: Use green asparagus for a quick-cooking soup. You can also use white asparagus, but it needs peeling and a slightly longer cooking time.
- Combine pasta, chicken, and asparagus again, this time in this Chicken Asparagus Pasta Bake.
Chicken: Boneless skinless chicken breast, cut into small pieces so it cooks quickly.
Noodles: I often use soba noodles, but any thin noodles you have are fine. Check out the Mushroom Noodle Soup, too.
Vegetables: Leeks, garlic, and peas keep the soup simple and fresh. Frozen peas work perfectly.
See the recipe card for full information on ingredients and quantities.
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.
Tips
- Cut the asparagus tips separately and add them at the end so they stay tender.
- Don't overcook the chicken; small pieces cook very fast.
- Use whatever noodles you have open in the pantry.
- Make it vegetarian: 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.
Storage and reheating
Refrigerate leftovers in an airtight container for 2-3 days. Reheat gently on the stovetop or in the microwave.
The noodles will absorb some of the broth as the soup sits. Add a bit more stock or water when reheating if needed.
Freezing is only recommended without noodles. Add freshly cooked noodles when serving.
What to serve with it?
Looking for more spring ideas? Check out these Asparagus Recipes.
Do you like this recipe?
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Asparagus Chicken Soup
Equipment
- soup pot
Ingredients
- 9 oz asparagus Note 1
- 5 cups chicken stock
- 2 skinless boneless chicken breasts 12.5 oz/ 350 g
- 1 garlic clove
- 3.5 oz soba noodles or other noodles you like
- ¾ cup frozen peas
- 1 small leek about 1.7 oz/ 50 g
- a few sprigs of 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 asparagus
- Pour the stock into the pot and bring to a boil. 5 cups chicken stock
- Chop chicken: In the meantime, chop the chicken breasts into bite-sized pieces.2 skinless boneless 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).1 garlic clove + chicken + asparagus; ¾ cup frozen peas + 3.5 oz soba noodles
- In the meantime, shred the leek very finely and chop the herbs. Keep them separated.1 small leek + a few sprigs of 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 fine sea salt and black 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.
Helen Frassmann says
My family loved this!
Jasson says
Very nice recipe chef 👍👌👏.I made it this evening,😋 yummy.Thank you your effort 🌞😎
Adina says
I am glad to hear it, Jasson. Thank you so much for the feedback.
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.