Asparagus Chicken Soup

overhead view of a vintange soup bowl with chicken breast, asparagus and noodles.

5 from 1 vote

Flavorful asparagus chicken soup with noodles, peas, and leeks. This light and delicious spring soup for the entire family makes the most of the short asparagus season.

Prep Time15

Cook Time15

Total Time30

Course: Soup

Cuisine: German

Servings: servings

Calories: 307kcal

Author: Adina

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.

Nutrition