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asparagus chicken soup in a white bowl

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.
Course Soup
Cuisine German
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 315kcal
Author Adina


  • 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


  • 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



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


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