Asparagus Chicken Soup

5 from 3 votes

Simple asparagus chicken soup with noodles, peas, and tender chicken. A light spring soup made with everyday ingredients.

Prep Time15

Cook Time15

Total Time30

Course: Soup

Cuisine: German

Servings: servings

Calories: 307kcal

Author: Adina

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.

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.