Aspapgus and chicken soup

INGRIDIENTS

6 cups salt-reduced chicken stock

1 leek, thinly sliced

2 small chicken breast fillets, cooked

1 bunch asparagus, trimmed and halved

1 tablespoon flat-leaf parsley, chopped

Salt and cracked black pepper

DIRECTIOINS

Step 1

Heat chicken stock in a large saucepan. Add leek and bring to the boil. Reduce heat to a low simmer and cook for 5 minutes.

Step 2

Meanwhile, shred the meat from the chicken breast fillets and set aside.

Step 3

Add asparagus, parsley, salt and cracked black pepper to the soup. Cook for a further 2 minutes.

Step 4

Divide asparagus between four shallow serving bowls. Add the soup and top with some shredded chicken. Serve with crusty bread.

Share this

stars news