Asparagus Chicken Soup
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 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Soup
Cuisine: German
Servings: 4 servings
Calories: 307kcal
- 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
- 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.
Serving: 1/4 of the soup | Calories: 307kcal | Carbohydrates: 39g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 704mg | Potassium: 830mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1090IU | Vitamin C: 19mg | Calcium: 57mg | Iron: 4mg