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.
I have been making this spring soup for years now, changing it from time to time 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.
- Chicken stock: The only thing I am particular about when making this delicious soup is the chicken stock or bouillon used; without a good base, there's no way you would ever get a tasty soup.
- I use homemade chicken stock most of the time, but if you don't have the time to prepare that first or are generally not into making your own stocks and broths, use very good quality bought stock; it makes a difference.
- You will need about 5 cups of chicken broth.
- Spices: Fine sea salt or kosher salt, ground black pepper.
- Fresh or frozen herbs: Parsley, dill, or other herbs you like.
- Other vegetables: Alternatively, make the soup with white asparagus and sugar snap peas (either fresh or defrosted). Or replace the leeks with 2-3 green onions.
- Make the soup with potatoes. Cut them into small pieces and add them to the broth right at the beginning.
- Use turkey breast instead of chicken.
- Make the soup with leftover or rotisserie chicken.
- Alternatively, use turkey broth or vegetable stock.
- Use any other noodles or pasta you like. For example, this chicken and asparagus soup recipe is great for using an open pack of any pasta, long or short shapes.
How to make chicken and asparagus soup?
- Asparagus: Cut each prepared asparagus stalk into small pieces. Keep the asparagus tips separated from the rest.
- Bring the stock to a boil in a large pot (1). In the meantime, chop the chicken breasts into bite-sized pieces.
- Simmer: Add chicken pieces, asparagus (except the tips), and grated garlic to the stock. Bring to a boil on medium-high heat and cook for 3 minutes (3).
- Add peas and noodles and cook on medium heat for another 3-4 minutes or according to the packet's instructions (4).
- In the meantime, shred the leek very finely and chop the herbs. Keep them separated.
- Add the tips and the shredded leeks to the soup during the last 2 minutes of the cooking time (5).
- Adjust the taste with salt and pepper and stir in the fresh herbs (6).
- White asparagus: You can also make the soup with white asparagus. Peel it, remove the woody ends, and cut it into pieces.
- Cook the pieces a few minutes longer than you would cook the green asparagus and check; it should be al dente, not mushy.
- Asparagus heads: Only add them to the soup at the end; if you add them too soon, they will be too soft as they are more delicate and cook faster than the rest of the plant.
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.
What to serve with asparagus and chicken soup?
- Bread: Easy Yogurt Soda Bread, Green Bread with Spinach, or Spelt Bread.
- Cheese buns, dinner rolls, overnight bread rolls, herb garlic baguette, or crispbread.
More simple chicken soup recipes
- Chicken and Potato Soup
- Chicken and Cauliflower Soup
- Mexican Chicken and Chickpea Soup
- Rosol - Polish Chicken Soup
- Potato Dumpling Soup
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Asparagus Chicken Soup
- soup pot
- 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
- 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.
- 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.